THE  LIBRARY 

OF 

THE  UNIVERSITY 
OF  CALIFORNIA 

LOS  ANGELES 


HOME  MAKER 

A   Book  of  Practical 

Household   Hitifs 

and  Menus 


Dedicated  to  the  Young  Housewives 

of  Los  Angeles  County — the  county 

of   Wonderful    Climate  and    Golden 

Oppoitunities 


Copyright   1921 


The  Home  Publishing  Company 

American  Bank  Building 
Los   Angeles.    California 


FOREWORD 

WHEN  the  happy  couple  have  set  sail  to  em- 
bark upon   their  long  matrimonial   voyage, 
it   is    quite   natural   that   one   of   their   first 
thoughts  should  be  that  of  a  HOME. 

Realizing  that  too  few  of  us  have  met  up  with  the 
many  problems  and  details  involved  in  this  most 
important  venture,  the  publisher  of  this  little  vol- 
ume has  presented  herein  such  suggestions  and 
hints  as  will  be  found  helpful  and  practicable  in  es- 
tablishing and  maintaining  a  Happy  Home. 

Through  the  co-operation  and  courtesy  of  the 
merchants  and  business  firms  herein  represented, 
therefore,  this  little  book  is  presented  to  you,  with 
the  hope  that  it  will  find  a  friendly  and  permanent 
place  in  your  Home. 

That  your  married  career  may  be  long  and  Happy, 
and  that  God's  choicest  blessings  may  come  to  you 
and  your  Home,  is  the  earnest  hope  of 

THE  PUBLISHER. 


w  w 


Tire   Servant    in  the   House' 


LIGHTS 

THE          PUTS  IT  OUT 

GAS     AUTOMATICALLY 


Federal 

TRADE    MARK 


Water  Heater 


THE  LAST  THING  IN  WATER  HEATERS 

No  home  too  small.     No  institution  too  large. 
See  it  operate  where  it's  made 

Federal  Water  Heater  Co.,  inc. 

MANUFACTURERS  OF 

SIMPLIFIED    AUTOMATIC    WATER    HEATERS 

Main  7055 

Office  and  Factory:  352-356  S.  Los  Angeles  St. 

Thermo-Storage  Building 
LOS  ANGELES,  U.  S.  A. 


Dear  Mr.  and  Mrs.  Newly-Wed  :^ 

This  book  is  presented  to  you  through  the  courtesy 
and  co-operation  of  the  merchants  and  business  firms 
herein  represented.  I  sincerely  hope  that  it  will  find  a 
permanent  and  welcome  place  in  your  Home  and  that 
it  will  be  a  source  of  helpful  information  to  you. 

If  the  book  pleases  you,  I  shall  be  gratified  indeed. 
Your  acknowledgment  of  its  receipt  will  be  appreci- 
ated. 

When  patronizing  the  advertisers  in  this  book  please 
mention  "THE  HOME  MAKER."  It  will  benefit 
both  yourself  and  The  Publisher. 

Very  truly  yours, 

W.  A.  BUH LINGER, 

The  Publisher. 
522  American  Bank  Bldg., 

'  Los  Angeles. 


Contents 


Page 

Your  Own  Home,    __  7 

The  Home  Budget ...    9 

Useful  Home  Helps .  _ . 12 

Home  Cooking  Recipes 32 

First  Aid  in  the  Home..                                .  63 


Furnishing  the  New  Home 

is  one  of  the  chief  attendant  joys  of  "getting  married."  The  impor- 
tant thing  is  to  start  right,  with  a  definite  plan  based  on  good  coun- 
sel. Then  choose  Furniture  and  Furnishings,  from  the  widest  pos- 
sible range  of  selection,  to  make  the  plan  a  reality. 

Barker  Bros.  Store,  called  "a  Great  Home  Furnishing  University" 
because  of  its  forty  years'  in  the  making  of  better  homes,  can  help 
solve  every  one  of  the  many  problems  facing  the  new  home-maker. 
First,  through  the  good  counsel  that  makes  easier  the  planning  of 
the  new  home's  furnishing;  and  second,  through  its  tremendous  dis- 
plays and  resources  of  every  kind  of  home  furnishing  goods,  all 
under  one  roof,  making  it  possible  to  carry  any  idea  through  to  suc- 
cessful completion,  with  the  least  effort  and  greatest  satisfaction. 

Thirty-five  floors  in  five  connecting  buildings  comprise  the  Home 
Furnishing  displays  of  Barker  Bros.  —  one  of  the  largest  of  its  kind 
in  the  world,  offering  assortments  of  choice  unsurpassed  in  any 
store  in  the  West. 

Not  alone  can  the  things  sought  be  found  here  —  they  can  be  bought 
on  Convenient  Terms  of  Payment.  And,  if  the  question  of  a  house 
or  apartment  vexes,  Barker  Bros.'  Free  Rental  Information  Bureau 
will  help  you  in  your  search. 


TABLJ  SHE  D-2  &  S  O 


Broadway   between    Seventh    and   Eighth 

COMPLETE   FURNISHERS   OF    SUCCESSFUL   HOMES 


In  the  days  of  our  grandfathers,  the  first  thought  of  a 
newly  wedded  eouple  was  a  home  of  their  own  and  its  early 
attainment  was  a  goal  to  strive  for.  Not  infrequently,  too, 
weddings  were  postponed  until  the  home  had  been  built  or 
purchased  by  the  prospective  bridegroom  and  was  ready  for 
immediate  occupancy  by  the  bridal  couple. 

The  tremendous  growth  of  our  cities  has  done  much  in 
later  years  to  neutralize  this  desire,  but  now  the  pendulum 
is  swinging  back  with  ever  increasing  certainty  and  once 
more  there  is  being  reasserted  the  inherent  desire  implanted 
in  every  human  heart  to  have  a  home — not  a  mansion,  or  a 
castle,  just  a  HOME. 

The  terrific  rate  in  the  prices  charged  for  flats  and  apart- 
ments during  the  past  two  or  three  years  would  appear  at 
first  thought  to  be  solely  to  the  benefit  of  the  landlords,  but, 
improbable  as  it  may  seem,  it  has  been  of  much  benefit  to 
the  forthcoming  generation  of  bridal  couples  by  awakening 
them  to  the  desirability  and  advantages  derived  in  owning 
their  place  of  residence.  And  it  is  this  splendid  awakening 
that  is  adding  materially  to  the  morale  of  the  young  home- 
makers  of  the  present  day.  The  spirit  of  thrift  is  encouraged 
in  this  manner  more  than  any  other  way  possible.  There  is 
no  reason  why  any  wage-earner  or  salaried  man  should  pay 
into  the  pocket  of  any  landlord  twenty,  forty  or  sixty  dollars 
a  month  for  permission  to  live  in  a  two-by-four  apartment 
with  nothing  to  show  but  a  collection  of  rent  receipts  at  the 
end  of  the  year  for  the  money  paid  out,  when,  on  the  other 
hand,  the  same  amount  applied  on  a  home  contract  would 
give  the  tenant  the  privacy,  privileges  and  independence  of 
a  home  of  his  own  with  something  of  real  and  substantial 
value  to  show  after  a  few  years  for  the  money  he  had  ex- 
pended. 

It  is  interesting  indeed  to  note  the  comparison  between  a 
family  who  has  paid  rent  for  a  home  for  say  ten  years,  and 
the  one  who  started  out  by  purchasing  a  lot  and  building 
their  home.  The  first  family,  for  example,  we  will  say,  paid 
on  the  average  of  $61.50  per  month  rent  for  a  flat  or  apart- 
ment. At  the  end  of  the  ten-year  period  they  will  have  paid 
out  a  total  of  $7,380,  and  have  nothing  except  a  collection  of 


rent  receipts  and  will  have  possibly  experienced  a  great 
many  inconveniences  due  to  a  troublesome  landlord,  lack  of 
privacy  or  independence.  At  the  same  time,  according  to 
statistics  recently  compiled,  the  second  family  at  the  same 
monthly  payment  will  have  fully  paid  for  a  $5,000  home  and 
have  enjoyed  greater  privacy,  privileges,  and  have  no  rent 
to  pay  for  the  rest  of  their  lives.  It  is  true  there  will  be 
insurance,  taxes  and  depreciation  on  the  home  they  have 
acquired,  but  this  is  quite  often  offset  by  the  cost  of  moving, 
wear  and  tear  on  furniture  and  other  inconveniences  experi- 
enced in  rented  living  quarters.  Nowadays  nearly  all  home- 
owners build  on  money  borrowed  either  from  the  bank  or 
from  a  building  and  loan  company,  and  consequently  more 
or  less  time  must  elapse  before  they  can  hold  a  clear  title ; 
still,  during  that  time  they  have  had  the  use  and  convenience 
of  their  property,  their  payments"  may  have  been  but  little 
greater  than  they  would  have  paid  if  renting,  their  own  im- 
provements and  the  growth  of  the  surrounding  community 
steadily  increases  the  value  of  their  property,  and  they  have 
established  themselves  in  the  eyes  of  their  friends  and  of  the 
world  as  being  dependable  and  respectable  American  citizens. 


ATTENTION  NEWLY-WEDSH1     You  will  want  a  piano  or  a  grafonola  for  your 
new  home  so  come  to  Bartlett's,  607  West  7th  Street. 


The  Home  Budget 

No  other  question  is  so  important  to  the  happiness  of  the 
home  as  the  mutual  understanding  of  finances  by  all  mem- 
bers of  the  family.  The  first  dismay  of  a  young  husband 
when  he  learns  that  his  wife  lacks  training  or  system  in  the 
care  of  money  and  is  ignorant  of  the  arts  which  make  home 
comfortable  is  indeed  depressing.  The  first  distress  of  a 
young  wife  who  sees  criticism  in  the  eyes  of  her  husband 
and  realizes  that  she  has  lost  a  place  in  his  trust  and  may 
have  difficulty  in  regaining  is  exceedingly  unpleasant .  This 
may  be  easily  averted  by  having  a  definite,  well-thought-out 
plan  of  spending  money.  Nothing  draws  a  husband  and 
wife  closer  together  than  a  frank,  business-like  co-operation 
about  their  finances,  to  have  a  mutual  aim  to  buy  a  piece  of 
property,  pay  for  a  house,  etc. 

The  whole  standard  of  living  depends  on  the  apportion- 
ment of  the  family  finances.  Two  homes  may,  as  often  hap- 
pens, be  maintained  on  identical  incomes,  yet  one 'family 
manages  to  own  their  own  home,  while  the  other  will  be 
always  on  the  brink  of  debt  and  unable  to  afford  the  simple 
pleasures  and  luxuries  of  life.  To  save,  to  diminish  the  ex- 
penditures, is  just  the  same  as  having  an  increase  in  income. 
The  health  of  the  family,  pleasures,  or  savings,  are  deter- 
mined not  by  the  amount  of  the  income,  but  by  the  distribu- 
tion of  that  income.  Many  people  who  today  complain  of 
their  low  incomes  are  suffering  frequently  not  from  a  low 
income  but  from  mis-spending  that  income. 

The  home  budget,  a  method  of  planning  what  will  be 
spent,  or  apportioning  in  advance  how  much  can  be  spent 
for  food,  clothing  and  all  other  needs  throughout  the  entire 
year,  has  been  the  means  of  solving  many  a  financial  prob- 
lem in  American  homes  of  today.  Although  the  needs  and 
wants  of  any  two  homes  may  differ  widely,  it  has  been  found 
that  the  following  general  divisions  prevail : 

1.  Shelter — Rent  or  its  equivalent  in  investment  in  prop- 
erty, etc. 

2.  Food. 

3.  Clothing. 

4.  Operating — Light,  heat,  ice,  phone,  laundry,  etc. 

5.  Savings,  investments,  life  insurance,  etc. 

6.  Luxuries  and  advancement — Education,  entertainment, 
music,  books,  magazines,  club  dues,  cigars,  vacation,  etc. 

A   home  without  music — How  Drearyll     Happy   Thoughtlt     Go   to  Bartlett's  they 
can  take  care  of  your  music  wants. 


You 

Want  a  Home 

OF  YOUR  OWN 

If  you  are  planning  and  saving  for  a  home  of  your 
own,  let  the  Mutual  show  you  how  to  realize  this 
home  —  at  less  cost  and  in  less  time  —  by  becoming  a 
member. 

Let  the  Mutual  show  you  "How  to  make  your  sav- 
ings produce  the  Earning  Power  of  money  for  you, 
with  the  safest  security  known,  Real  Estate."  There 
is  quite  a  difference  between  the  Earning  Power  and 
the  Rental  Value  of  money. 

INVESTIGATE  OUR  MUTUAL  PROFIT  PLAN 

See  what  Mutual  Service  can  do  for 
you  and  what  it  is  doing  for  others. 

Mutual  Realty  Corporation 

Title  Insurance  Bldg. 
Los  Angeles 


10 


From  several  home  budgets  prepared  and  studied  by  ex- 
perts, a  number  of  helpful  points  have  been  found,  as  for 
instance,  the  amount  spent  for  shelter,  or  rent,  should  never 
exceed  more  than  one-fourth  of  the  monthly  income.  In  the 
item  of  Food,  the  percentage  necessary  to  keep  the  average 
family  in  good  health  under  average  conditions  has  been 
approximately  figured  at  thirty  per  cent.  The  skill  and 
training  of  the  home-maker  in  nutritive  values  and  cooking 
will  bear  greatly  on  this  point,  however.  Under  operating 
expense,  the  percentage  will  depend  largely  on  the  size  of 
the  home  and  living  standards  in  general,  as  much  labor- 
saving  equipment  should  be  bought  and  counted  here  as 
possible,  such  as  electric  washing  machines,  fireless  cookers, 
etc.  Experience  has  shown  that  these  valuable  aids  to  suc- 
cessful home-maintaining  have  not  only  eliminated  an  end- 
less amount  of  labor  on  the  part  of  the  housewife,  but 
actually  lessened  the  amount  spent  for  help,  fuel,  etc. 

A  budget  for  the  average  family  with  an  income  of  $150 
per  month,  under  present  conditions,  and  with  no  special 
aim  or  extra  burden,  and  which  will  not  interfere  with  the 
foregoing  classification,  may  be  summed  up  as  follows: 

Percentage  Monthly  Weekly 

Shelter 25%  $  37.50  $  9.38 

Food  30  45.00  11.25 

Clothing  15  22.50  5.62 

Operating 10  15.00  3.75 

Savings  10  15.00  3.75 

Luxuries  and  advance- 
ment 10  15.00  3.75 


Total  100%        $150.00        $37.50 

It  may  be  that  the  income  is  irregular,  and  varies  in 
amounts  from  one  month  to  another.  A  good  plan  for  such 
homes  is  to  establish  a  special  savings  account,  or  "sinking 
fund,"  in  the  bank  which  will  carry  them  and  which  may  be 
drawn  on  when  the  income  does  not  reach  the  amount  called 
for  in  the  budget  decided  upon.  For  instance,  an  income 
may  be  $120  one  month  and  $170  the  next.  A  budget  in 
such  a  case  could  be  made  up  on  a  monthly  average  for  the 
year,  and  by  the  special  bank  deposits  when  the  income  ex- 
ceeds the  average,  there  should  be  no  serious  difficulty  in 
following  the  budget  plan. 

After  launching  on  your  matrimonial  career  come  to  Bartlett's  and  get  a  piano  for 
your  home.     607  West  Seventh  Street. 

11 


USEFUL  HOME  HELPS 

House  Cleaning.— Brooms  will  last  much  longer  if  treated 
in  the  following  manner.  Put  the  broom  in  a  pail,  pour 
boiling  water  on  it  until  the  pail  is  full,  and  let  it  remain 
until  the  water  is  cold.  Then  hang  it  up  by  the  handle  to 
dry.  Sew  a  piece  of  muslin  securely  around  it  six  inches 
from  the  bottom. 

To  Renovate  Dark  Furniture. — Cleanse  it  with  turpentine 
and  wipe  with  an  oiled  cloth.  Lemon  oil  is  excellent  for 
this  purpose,  as  it  is  not  greasy  and  can  be  used  on  the 
finest  mahogany  pieces  as  well  as  on  floors  or  woodwork. 
Apply  in  small  quantities  and  rub  in  well.  Never  use  water 
on  hardwood  floors,  it  not  only  leaves  white  spots,  but  it 
soaks  in  between  the  boards  and  causes  them  to  warp. 

Renovating  Varnished  Furniture. — An  excellent  way  to 
clean  varnished  furniture  (when  there  are  no  scratches 
deeper  than  the  varnish  on  it)  is  wash  it  with  warm  suds, 
or  clean  with  gasoline  or  turpentine.  Polish  with  equal 
parts  of  turpentine  and  crude  oil,  or  equal  parts  of  alcohol, 
olive  oil  and  vinegar. 

White  Stains  on  Wood,  caused  by  water  or  any  hot  ob- 
ject set  upon  it,  can  be  removed  by  rubbing  them  with 
equal  parts  of  turpentine,  and  linseed  oil. 

Ink  Stains  on  hardwood  floor  can  be  taken  off  by  taking 
a  piece  of  rather  fine  sandpaper  and  going  over  the  ink 
stain  until  the  floor  varnish  about  it  has  been  removed. 
Now  pour  on  ammonia  ninety-five  per  cent  strong.  After 
soaking  the  spot  in  the  strong  ammonia  wash  it  with  a 
potash  solution  and  the  stain  will  disappear.  A  little  var-- 
nish  over  the  sandpapered  spot  is  the  finishing  touch. 

Ink  Stains  on  Mahogany  furniture  may  be  removed  by 
putting  a  few  drops  of  spirits  of  nitre  into  a  teaspoonful  of 
water.  Touch  the  spot  with  a  feather  dipped  in  the  fluid 
and  the  ink  will  disappear. 

A  Dent  in  a  piece  of  furniture,  unless  extremely  deep, 
may  be  removed  by  using  a  medicine  dropper.  Fill  this 
with  hot  water  and  carefully  put  a  couple  of  drops  in  the 
dent.  Let  this  dry,  then  put  in  a  few  more  drops.  Keep 
this  up  a  dozen  times  during  the  day.  In  a  few  hours  the 
dent  will  disappear,  because  the  constant  application  of 
water  causes  the  wood  to  swell  in  the  dented  spot  and  fill 
it  up.  A  little  furniture  polish  rubbed  gently  over  the  place 
will  remove  the  scar. 

The  use  of  our  Free  Music  Roll  Library  with  every  Player  Piano  Sold—Bartlett 
Music  Co.,  607  West  Seventh  Street. 

12 


Jfflemoranba  of 
Jftlarriage 

Certified,  Cfjat 
of  in  tfje  &tate 

of  anb 

of  in  tjic  ^tatr  of 

tor  rr.  at  o'clucl;  on  bap.tljf  of 

10     ,  in  saia  g>tate,  joineb  together  in 


ar  r  orbing  to  the  llatus  of  tiic  dtate  of  California,  anb 
unbcr  autftoritp  of  a  ^license  ig£fueb  19  ....... 

bp  tfje  Uojf  Sngelesf  Countp  Clerk  in  tfje  Citp  of  Ho* 
Sngeletf,  CaL,  on  tfje  bap  of 

in  tfje  pear  nineteen  fnmbreb 
anb 


(HLlitnrssfs 


13 


To  Clean  a  Painted  Wall. — Dip  a  woolen  cloth  in  kero- 
sene oil  and  rub  the  surface  of  the  wall  with  it,  changing 
the  cloth  for  a  clean  one  as  often  as  it  becomes  soiled. 

To  Whiten  Woodwork  and  Furniture. — The  secret  of  the 
successful  enameling  of  furniture  and  woodwork  is  the 
smoothness  with  which  the  paint  is  put  on.  Each  coat 
should  be  allowed  to  become  hard  and  dry  before  the  next 
coat  is  applied.  Ordinary  house  paint  is  used  for  all  the 
coats  but  the  last  one,  and  that  should  be  of  good  enamel. 
The  number  of  coats  depends  upon  the  condition  of  the 
woodwork.  If  it  is  already  white  one  or  two  coats  will  be 
sufficient,  but  if  you  paint  dark  .woodwork  white  it  will  re- 
quire three  or  four  coats  before  the  enamel  is  put  on.  It 
will  then  last  for  years,  looking  as  good  as  new.  Treat  the 
tables,  chairs  and  beds  in  the  same  manner.  Before  paint- 
ing the  white  bedsteads,  wash  them  in  soap  and  water  and 
then  give  them  a  new  coat  of  enamel.  White  paint  that  is 
in  good  condition  and  not  very  much  soiled  can  be  cleaned 
by  rubbing  it  with  a  damp  flannel  cloth  and  a  little  whiting. 
Remember  the  bright  sunlight  in  a  room  with  white  furni- 
ture and  white  woodwork  will  keep  them  white. 

Yellow  Pine  Woodwork  and  Furniture  can  be  cleaned  by 
applying  to  it  a  flannel  cloth  dipped  in  vinegar.  Washing 
it  out  in  clear  water  as  soon  as  it  becomes  soiled  and  before 
being  dipped  in  the  vinegar  again. 

Maple  Floors  and  Furniture. — When  oiling  these,  heat 
linseed  oil  lukewarm,  remove  from  fire,  and  add  half  as 
much  turpentine  as  linseed  oil.  The  turpentine  keeps  the 
floor  from  turning  dark,  and  if  handled  this  way  maple 
woodwork  will  remain  white  for  years. 

To  Give  Willow  Furniture  a  Dull  Finish. — First  apply  a 
flat  finish  oil  stain.  Put  it  on  evenly  and  let  first  coat  dry 
before  putting  on  the  second.  If  the  stain  is  not  dark 
enough  when  it  has  dried  a  second  coat  can  then  be  put  on 
without  danger  of  cloudiness,  stickiness  or  thickness.  An- 
other way  to  get  a  dull  finish  is  to  put  on  a  varnish  stain 
and  rub  it  in  as  you  put  it  on  with  a  cotton  cloth.  This 
method  makes  the  stain  dry  dull. 

Shining  Finish. — If  a  shiny  finish  is  desired  apply  an 
enamel  paint.  Care  should  be  taken  to  make  the  brush 
marks  even  and  to  apply  the  enamel  thinly  and  evenly. 
Like  stain  the  first  coat  should  be  allowed  to  dry  thor- 
oughly before  the  second  is  applied. 

You  all  know  what  the  Kohler  &  Campbell  Piano  is  so  come  to  Bartlett  Music  Co., 
607  West  7th  Street  for  it. 

14 


Rattan  Chairs. — When  chair  bottoms  of  rattan  become 
loose  and  "baggy"  stand  them  in  a  tub  or  bathtub  and  pour 
two  or  three  kettlefuls  of  absolutely  boiling  hot  water 
through  the  woven  rattan.  Do  this  on  a  bright  warm  day, 
and  set  the  chairs  out  in  the  sun.  Within  a  few  hours  the 
bottoms  will  be  as  taut  and  even  as  when  they  were  new. 

Shabby  Leather  Chairs. — To  improve  them,  take  1  pint  of 
linseed  oil,  boil  it,  and  let  it  stand  till  nearly  cold.  Then 
stir  into  it  half  a  pint  of  vinegar.  When  the  two  are  per- 
fectly amalgamated  bottle  and  it  is  ready  for  use.  Shake 
the  bottle  well  before  using  the  mixture.  Pour  a  little  on  a 
soft  cloth,  rub  it  well  into  the  leather,  turning  the  flannel 
as  it  gets  dirty,  then  rub  with  a  soft  duster  till  the  polish  is 
restored.  This  polish  softens  the  leather  and  prevents  it 
from  cracking. 

Window  and  Mirror  Cleaning. — 1.  Use  no  soap  on  win- 
dow glass.  A  cotton  cloth  dipped  in  a  little  alcohol  will  add 
brilliancy  to  the  final  rub. 

2.  Windows  and  mirrors  can  be  more  easily  cleaned  if 
a  goodly  amount  of  kerosene  is  put  in  the  water  with  which 
they  are  washed.     It  cuts  all  grime  and  grease,  does  away 
with  fly  specks  and  leaves  the  glass  with  a  wonderful  gloss 
and  without  a  flaw. 

3.  A  little  camphor  on  the  cloth  with  which  you  rub  a 
window  or  mirror,  after  the  dust  has  been  .removed,  will 
brighten  it. 

4.  Place  a  week's  tea  leaves  in  a  pail  and  pour  over 
them  a  quart  of  boiling  water.     Leave  for  one  hour,  then 
strain  and  bottle.    The  liquor  is  excellent  for  cleaning  win- 
dows and  mirrors ;  will  make  them  shine  like  crystal. 

Paint  Marks  on  Glass  may  be  removed  by  rubbing  with 
a  paste  of  whitening  and  ammonia,  thinned  with  water  to 
the  consistency  of  cream.  Leave  the  past'.-  on  the  glass  dry 
and  then  wash  off  with  soap  and  warm  rater.  Vinegar  i^ 
also  useful  in  removing  paint  from  glass. 

Cleaning  Oil  Paintings. — Peel  a  potato  and  halve  it.  Rub 
carefully  over  the  painting  with  the  flat  side.  Cut  a  new 
surface  each  time  the  moisture  is  exhausted.  Sponge  after- 
wards with  clean  tepid  water. 

Cleaning  Gilt  Frames. —Apply  white  of  egg  with  a  small 
camelst/iir  paint  brush  to  fly-specks  on  gilt  frames,  then 
rub  gently  with  a  soft  cloth  and  the  specks  will  disappear. 
Vinegar  will  also  remove  fly-specks  from  almost  anything, 
— windows,  picture  frames,  woodwork,  etc. 

Come  in  and  see  our  beautifully  equipped  store,  607   W.  7th,  Opposite  Robinson't 

15 


Cleaning  and  Renovating  Carpets. — 1.  Three  small  bars 
of  good  white  soap,  three  gallons  of  water,  one  10-cent 
bottle  of  household  ammonia,  one-half  box  of  borax  and 
10  cents  worth  of  tartar.  Melt  soap  in  water  on  top  of 
stove,  then  add  other  ingredients.  Let  boil  ten  minutes, 
then  take  off  stove.  Splendid  for  renewing  colors  in  car- 
pets and  cleans  them  fine.  Will  help  indefinitely. 

2.  Another  Stain  Remover. — Six  quarts  of  rainwater,  one 
cake  of  white  soap,  two  ounces  of  borax,  two  ounces  of  sal 
soda,  and  one  handful  of  salt  will  be  needed  to  make  a  soap 
which  will  clean  dingy-looking  carpet.    Allow  this  to  come 
to  the  boiling  point  and  add  one  ounce  of  glycerine.     Re- 
move from  the  fire,  let  cool  and  add  two  ounces  of  aqua 
ammonia.    Dissolve  one  cup  of  soap  in  one  quart  of  boiling 
water.    Apply  to  carpet  with  a  scrub  brush,  sponge  off  with 
sponge  or  cloth  wrung  from  clean  warm  water. 

3.  Cut  up  a  piece  of  yellow  soap  the  size  of  a  walnut  and 
dissolve  it  in  a  pint  of  boiling  water.    Beat  to  a  lather.   Add 
a  quart  of  water  and  an  ounce  of  borax,  and  bring  to  a  boil. 
When  cold  pour  into  a  large  bottle,  add  an  ounce  of  am- 
monia and  an  equal  quantity  of  spirits  of  wine,  and  shake 
thoroughly.    Moisten  a  flannel  with  thr  reviver  and  rub  the 
carpet  briskly,  turning  the  flannel  as  it  absorbs  the  dirt. 
Rub  dry  with  clean  cloths. 

4.  A  weak  solution  of  alum   will   revive  the  colors  of 
faded  carpet  after  a  thorough  sweeping. 

5.  To  clean  carpets  grate  a  raw  potato  and  rub  over  the 
surface  of  the  carpet  and  finish  off  with  a  clean  cloth  wrung 
out  in  warm  water. 

6.  Soot  may  easily  be  swept  from  carpets  by  sprinkling 
lavishly  with  salt  before  sweeping. 

7.  Ink  marks  that  have  not  dried  on  a  carpet,  may  be 
removed  by  using  turpentine  and  white  soap. 

8.  Moth-germs  in  rugs  or  similar  articles  may  be  got 
rid  of  by  wringing  a  thin  rag  out  of  water  and  spreading  it 
over  the  rug  (preferably  on  the  wrong  side)   and  passing 
over  it  lightly  with  a  hot  iron,  not  touching  the  material 
but  only  causing  the  water  to  evaporate.     The  hot  vapor 
kills  the  germs. 

When  Laying  Linoleum,  if  you  would  have  it  smooth,  let 
it  lie  in  place  and  be  walked  over  for  a  few  days  before 
tacking  down. 

Lyon  &  Hcaly  Washbtirn.     A  splendid  piano  and  you  can  get  it  at  Bartletts  Music 
Company,  607  West  Seventh  Street. 

16 


H.  W.  BROUGHTON,  Pres.  O.  B.  BURDICK,  Vice-Pres. 


BEAUTIFUL  and  Attractive 
Home  makes  Happiness 
and  Joy  for  Ever.  :  :  : 


Our  Attractive  and  Artistic 

Wall  Hangings  give  the 

desired  effect. 


Los  Angeles 
H^all  Paper  &  Paint  Co. 


528  South  Main  Street  Phone  10026 


17 


Castors  on  large  and  heavy  pieces  of  furniture  should 
have  a  drop  or  two  of  oil  applied  to  them  once  or  twice  a 
year  to  keep  them  running  smoothly. 

If  a  Crack  Appears  in  the  Wall  mix  plaster  of  paris  with 
vinegar  and  fill  the  space. 

To  Rid  the  House  of  Ants. — A  piece  of  gum  camphor  or 
sprigs  of  parsley  placed  where  the  ants  come  in,  will  soon 
drive  them  away.  A  small  quantity  of  green  sage  placed 
in  the  pantry  will  keep  out  red  ants. 

Roaches  and  Waterbugs. — 1.  Wash  the  kitchen  floor,  sur- 
base,  and  the  framework  about  th*e  sink,  with  lye  at  the  first 
appearance  of  these  pests.  Apply  the  lye  with  a  brush  and 
do  not  let  it  touch  the  hands. 

2.  Sprinkle  powdered  borax  over  the  infested  places  and 
roaches  will  disappear. 

3.  Cucumber    peelings    will    expel    roaches    if    strewn 
around  in  their  haunts. 

4.  Roaches  will  not  go  where  parsley  is  put.     It  should 
be  renewed  twice  a  week. 

Moths. — Apartments  and  closets  that  are  frequently  aired 
and  swept  are  not  apt  to  be  seriously  affected.  In  fact, 
airing  and  sunlight  are  probably  the  best  as  well  as  the 
oldest  remedies. 

Clothes  Moths. — The  various  substances  used  to  keep 
away  moths,  such  as  tobacco,  camphor,  naphthalene  cones 
or  balls,  tarred  paper  and  cedar  chips  have  no  effect  if  the 
moth  eggs  are  already  present  in  the  clothes.  It  is  there- 
fore recommended  before  they  are  laid  away,  that  they 
should  be  thoroughly  beaten,  shook  and  brushed.  If  the 
articles  are  quite  free  from  moth-eggs  when  laid  away  the 
odor  from  the  various  repellents  or  from  cedar  chests  and 
wardrobes  will  serve  to  keep  the  moths  away.  The  odor, 
however,  lessens  with  age,  so  that  the  protection  afforded 
is  greatly  decreased  in  time.  For  this  reason  when  furs 
and  other  valuable  garments  are  wrapped  in  tarred  paper 
or  other  protectors,  the  containers  should  be  renewed  every 
year  or  two. 

For  valuable  articles  the  safest  plan  is  to  place  them  in 
cold  storage.  Recent  experiments  have  shown  that  the 
larvse  of  the  clothes  moth  will  resist  for  a  long  time  low 
temperatures  if  these  are  uniform. 

It  is  said  whole  cloves  sprinkled  among  furs  and  woolens 
will  keep  out  moths,  proving  as  effective  as  the  ill-smelling 
moth  preparations. 

You  will  want  an  A.  B.  Chase  Piano  for  your  new  home — Get  it  at  Bartlett's — 

607  West  7th  Street. 

18 


RATTAN  SHOPS 


Reed  Furniture 

Is    Ideal  f  o  r 

The  California  Home 


The  cheerfulness  and  the  practicability  of  Reed  furniture 
makes  it  more  than  adaptable  for  furnishing  the  home.  It 
is  less  expensive,  lasts  a  life  time,  is  easily  cleaned,  easy  to 
move  when  you  clean  house. 

We  are  Manufacturers  and  Sell  Direct  to  You 
at  Big-  Savings--  Write  for  Booklet  "How  to 
Furnish  Your  Home  Artistically." 

You  get  the  benefit  of  the  maker's  prices  when  you  buy 
from  us.  You  save  money  and  get  the  very  best  Reed  Fur- 
niture in  the  newest  styles. 

Complete  suites  or  single  pieces  for  every  room  in  the  home. 
Before  purchasing  your  new  furniture,  come  in  and  get  our 
prices. 

Rattan  Shops 

605  West  Seventh  Street 

638  Maple  Ave.     14688 

LOS  ANGELES 


19 


LAUNDRY  HELPS 

Clothespins. — New  clothespins  should  be  scrubbed  in 
clean  soapsuds,  then  boiled  for  five  minutes  and  let  dry  on 
a  board.  They  will  last  much  longer. 

Irons  that  have  become  rusty  if  first  heated  and  rubbed 
with  beeswax  tied  in  a  rag,  and  then  rubbed  over  a  piece  of 
paper  that  has  salt  sprinkled  on  it  will  be  fit  for  use. 

Removing  Starch  from  Irons. — Should  starch  cling  to 
your  iron  while  using  it,  sprinkle  salt  on  a  piece  of  brown 
paper  and  run  the  iron  on  it. 

To  Whiten  Clothes  add  a  few  drops  of  turpentine  to  the 
water  in  which  they  are  boiled. 

Washing  Colored  Frocks. — Generally  speaking,  delicate 
shades  may  be  kept  from  fading  by  using  plenty  of  pulver- 
ized pure  borax  in  the  water  in  which  they  are  washed  and 
rinsed.  A  handful  of  salt  in  rinsing  water  nearly  always 
acts  as  a  preventive  for  any  shade. 

To  Prevent  the  Color  Running  add  to  the  rinsing  water  a 
little  vinegar  for  mauve,  heliotrope,  red  or  pink.  For  mauve 
you  may  also  use  a  large  lump  of  ammonia,  which  should 
be  dissolved  first;  oxgall  for  brown;  two  or  three  lumps  of 
alum  will  revive  green  or  blue ;  salt  may  be  used  for  blue ; 
methylated  spirits  for  all  shades  of  lemon  or  yellow. 

To  Take  All  the  Color  Out  of  a  faded  cotton  garment, 
boil  it  in  cream  of  tartar  water,  and  it  will  be  white. 

When  Rinsing  Clothes  in  hard  water  add  half  a  cup  of 
sweet  milk.  The  bluing  will  not  spot. 

....Rinsing  Mixture. — One  ounce  of  Epsom  salts  added  to  a 
gallon  of  water  makes  an  excellent  rinsing  mixture  for  col- 
ored blouses  and  washing  dresses. 

Gloss  on  Linen  Clothes. — Adding  a  tablespoonful  of 
sugar  while  the  starch  is  still  hot,  will  give  linen  clothes  a 
good  gloss  when  they  are  ironed. 

Chamois  Leathers  should  be  washed  in  tepid  water  and 
dried  with  the  soap  in  them  ;they  will  then  be  nice  and  soft. 

Stretching  Curtains  Without  Curtain  Stretchers. — After 
lace  curtains  are  washed,  select  a  clean  sunny  place  on  the 
outside  of  your  house.  Wash  off  carefully.  Have  a  box  of 
small  tinned  tacks  (as  they  will  not  rust)  and  a  clean  ham- 
mer. Let  the  edge  of  the  clapboard  be  your  guide.  Take 
each  scallop  and  stretch  well.  Put  up  early  in  morning  and 
take  down  before  sundown.  No  ironing  is  necessary  and 
they  look  like  new. 

BARTLETT  MUSIC  COMPANY— The  Oldest  Music  Firm  in  Los  Angeles 
607  West  7th  Street. 

20 


To  Mend  a  Lace  Curtain. — Apiece  of  lace  or  net  starched 
and  put  under  a  hole  in  a  lace  curtain,  then  pressed  smooth 
with  a  warm  iron,  will  scarcely  be  visible. 

Washing  Blankets. — To  wash  blankets  choose  a  warm 
sunny  day  with  a  gentle  breeze.  March  is  considered  the 
best  month  to  wash  blankets.  Prepare  suds  by  dissolving 
half  a  bar  of  good  white  hard  soap,  one  tablespoonful  of 
borax  and  one  tablespoonful  of  aqua  ammonia  for  each  pair 
of  blankets.  Let  the  suds  become  cool  enough  that  the 
hands  may  be  borne  in  them  easily.  Shake  the  blankets 
well  before  putting  in  the  water,  to  free  them  as  much  as 
possible  from  dust.  If  soiled  new  blankets  are  to  be  washed 
they  will  require  more  soap  than  old  ones;  the  grease  in  the 
blankets  hardens  the  water;  then  is  the  time  they  shrink. 
When  all  is  ready  put  the  blankets  in  the  warm  suds  and 
let  them  stand  for  one  hour,  keeping  the  temperature  about 
as  hot  as  the  hands  will  bear  by  frequently  ading  hot  water. 
Do  not  put  soap  on  the  blankets  nor  rub  them. 

After  they  have  soaked  for  an  hour,  lay  the  washboard 
flat  across  the  tub,  put  in  one  blanket  at  a  time,  raise  the 
blanket  on  to  the  washboard  and  go  around  the  edge,  ap- 
plying the  suds  with  a  scrubbing  brush,  and  rubbing  vigor- 
ously. Meantime  heat  sufficient  water  for  two  more  lathers. 
Remove  from  first  to  a  second  suds  prepared  in  the  same 
manner,  seize  the  blanket  by  the  middle  and  souse  it  up  and 
down.  Squeeze  and  press  it  between  the  hands  until  clean. 
Rinse  in  three  clear  waters,  keeping  them  at  the  same  tem- 
perature as  the  suls,  namely,  as  hot  as  the  hands  will  bear, 
and  run  through  the  wringer  or  squeeze  the  water  out  of 
them  rather  than  wring  them  in  the  usual  way.  Fasten  by 
the  edges  to  the  line  and  frequently  shake  and  stretch  them 
to  their  proper  size  while  drying.  To  have  the  best  success 
in  washing  blankets  two  points  must  be  observed,  namely, 
to  keep  the  water  at  a  uniform  temperature,  neither  boiling 
hot  nor  cold  enough  to  chill,  but  as  hot  as  the  hands  will 
bear,  and  not  to  wring  or  rub  the  blankets  in  such  a  way 
that  the  fibers  will  become  interlaced  and  cause  shrinking. 
\\hen  thoroughly  dry  beat  the  blankets  while  on  the  line 
with  a  carpet  beater.  This  will  cause  the  wool  to  become 
Huffy  like  a  new  blanket. 

Stains  on  Blankets  and  other  woolen  goods  can  be  re- 
moved by  using  a  mixture  of  equal  parts  of  glycerine  and 
yolk  of  an  egg.  Spread  it  on  the  stain,  leave  it  for  half  an 
hour,  and  then  wash. 

Columbia  Grafonolas.  all  Styles  and  Finishes  at  Bartlett's — 607  West  7th  Street 

21 


Cleaning  White  Clothes  of  any  kind,  especially  white 
wool,  use  the  common  block  magnesia.  Lay  garment  on 
table  and  rub  magnesia  into  it  thoroughly.  Roll  up  and 
lay  away  for  a  few  days.  Then  shake  out  and  brush  with 
clean  brush.  It  will  look  like  new  and  save  many  a  dry 
cleaner's  bill. 

Washing  Needlework. — Soap  should  not  be  rubbed  di- 
rectly on  dainty  needlework,  especially  that  embroidered  in 
colors.  Make  a  tepid  suds  of  white  soap  and  soft  water. 
Let  the  articles  stand  in  this  a  few  minutes  to  loosen  the 
dirt,  and  then  put  them  into  a  similar  clean  suds.  A  gentle 
patting  and  rubbing  with  the  hands  will  finish  the  cleansing. 
Rinse  in  fresh  water  which  has  a  little  bluing  in  it.  Test 
this  water,  not  to  get  it  too  blue. 

Fine  linens  and  pieces  of  lingeries  will  last  much  longer  if 
they  are  wrung  out  by  hand  and  not  put  through  the 
wringer. 

Dainty  Laces. — If  you  would  keep  your  laces  looking 
fresh  and  new,  wash  in  the  following  manner.  Purchase 
4  cents'  worth  of  benzoline  .  This  spirit  is  highly  inflam- 
mable, so  should  be  kept  away  from  artificial  light  or  fire. 
Take  two  basins  and  into  each  put  a  little  of  the  benzoline. 
Dip  the  lace  into  one,  douse  it  up  and  down,  then  squeeze 
gently  and  dip  in  the  second  lot  of  benzoline ;  by  then  all 
the  dirt  will  have  dropped  out.  Shake  the  lace  ;it  will  dry 
in  a  few  minutes  and  look  like  new. 

Cleansing  Problems. — Removing  Fruit  Stains  from  cotton 
and  linen.  Nearly  all  fruit  and  berry  stains  can  be  removed 
from  cotton  and  linen  by  pouring  boiling  water  on  the  spot, 
the  fabric  being  stretched  over  a  basin.  Small  doilies  may 
be  swished  about  in  the  boiling  water  until  the  stains 
disappear. 

Peach  Stains,  Mildew  and  iron  rust  are  obstinate.  Cover 
spots  with  salt  and  squeeze  lemon  juice  on  them  until  the 
salt  is  saturated ;  then  lay  the  pieces  in  the  sun.  The  stains 
will  gradually  fade  out ;  but  it  may  be  necessary  to  put 
lemon  and  salt  on  the  worst  places  several  times,  drying 
them  each  time  in  the  sun. 

Blueberry  Stains  will  disappear  if  ammonia  is  put  on 
them. 

Fruit  Stains. — To  remove  them  from  white  material,  boil 
milk  and  hold  the  stained  part  in  it  for  a  minute.  If  the 
stains  are  on  linen  apply  powdered  starch  at  once,  and  leave 
for  a  few  hours. 

Bartlett   Music    Company   now   607    W.    7th   St. — Opposite    Robinson   and   next  to 
Security  Trust  and  Savings  Bank  Branch. 

22 


Removing  Stains  From  Fabrics. — Very  large,  deep  stains 
and  those  which  have  become  set  may  be  removed  by  dip- 
ping the  spot  in  a  solution  of  one  level  teaspoonful  of  oxalic 
acid  to  a  pint  of  hot  water.  This  acid  is  a  strong  bleach  and 
must  not  be  allowed  to  remain  in  the  fabrics  as  it  will  injure 
it.  Dip  the  stained  part  in  the  solution  letting  it  remain 
about  two  minutes.  Dip  the  goods  again  if  the  stain  is  not 
entirely  gone.  As  soon  as  the  stain  disappears  rinse  the 
piece  to  remove  the  acid,  and  drop  it  into  warm  suds. 

Blood  Stains  on  wash  material  can  be  removed  by  satu- 
rating the  stained  portion  with  kerosene  and  then  dipping 
in  boiling  water. 

Fly  Paper. — Any  article  which  has  come  in  contact  with 
fly  paper  can  be  cleansed  by  soaking  the  spot  in  castor  oil, 
and  then  wash  in  the  ordinary  way. 

Grass  Stains. — Any  linen  article  that  has  become  grass 
stained  should  be  saturated  with  kerosene  and  then  washed 
in  very  hot  water,  with  plenty  of  soap.  Cream  of  tartar  will 
also  remove  grass  stains. 

Grass  Stains  on  any  material  can  be  removed  if  moistened 
with  a  solution  of  chlorate  of  tin,  and  then  washed  imme- 
diately in  plenty  of  cold  water.  It  is  wise  to  always  have 
this  solution  on  hand.  If  the  stained  article  cannot  be 
washed  then  alcohol  must  be  used. 

Ink  Stains. — There  are  various  ways  of  removing  ink 
stains;  some  of  them  are  as  follows: 

1.  Use  a  teaspoonful  of  salt  to  nearly  a  half  glass  of 
milk.     Soak  the  stained  part  in  this  solution.     Either  white 
or  colored  fabrics  can  be  cleaned  by  this  method,  but  if  the 
ink  has  been  allowed  to  dry  it  will  be  necessary  to  soak  the 
stained  part  in  the  milk  for  an  hour  or  two. 

2.  Inkstains. — Place  the  stained  garment  over  a  saucer 
and  cover  the  stain  with  borax.     Then  pour  peroxide  over 
the  borax  .  Do  not  pour  water  over  the  stain,  as  this  receipt 
will  not  prove  so  effective.     The  borax  and  peroxide  will 
take  effect  almost  immediately. 

3.  Inkstains. — To   remove   ink  stains   from   wash   mate- 
rial, pour  a  tablespoonful  of  kerosene  on  the  spots  and  rub 
well.     Rinse  in  kerosene  and  the  spots  will  disappear  as  if 
by   magic.      This    should   be    done   before    the    regulation 
washing. 

4.  Ink  Stains. — Soaked  in  sour  milk  they  usually  disap- 
pear, but  if  not,  rinse  in  a  weak  solution  of  chloride  of  lime. 

Get  your  Q.  R.  S.  Rolls  at  Bartlctt  Music  Co.,  607  West  7th  Street. 

23 


Iodine  Stains  may  be  removed  by  washing  with  ammonia 
water. 

Iron  Rust. — A  quick  and  easy  way  to  remove  iron  rust 
from  clothes  is  to  put  a  teaspoon  of  cream  of  tartar  on  the 
spot,  tie  up  the  cloth  around  it  into  a  little  bag  and  boil  the 
garment. 

Mud  Spots  on  silk.  After  washing  thoroughly,  rub  soiled 
places  with  a  raw  potato. 

Paint  on  Silk. — Rub  paint  spots  on  silk  with  turpentine 
and  they  will  disappear. 

Pitch  Greese  and  Tar  Stains. — Soak  in  turpentine.  Scrape 
off  carefully  with  a  knife  all  the  loose  surface  dirt ;  sponge 
clean  with  turpentine. 

Scorch  Stains. — Wet  the  scorched  place,  rub  with  soap 
and  bleach  in  the  sun. 

Scorched  Linen. — Extract  the  juice  from  four  peeled 
onions,  mix  this  with  four  ounces  of  fuller's  earth,  one 
ounce  of  soap,  and  a  pint  of  vinegar.  Boil  well  together. 
When  nearly  cold,  put  on  the  scorched  places  and  let  dry 
in  the  air.  Wash  in  cold  water. 

Scorch  Marks. — Cut  an  onion  in  two,  rub  the  scorched 
part  with  it,  then  soak  in  cold  water.  The  marks  will  dis- 
appear in  a  few  minutes. 

Scorched  Clothes. — Wet  the  scorched  place  thoroughly 
with  water,  then  apply  to  it  a  thick  paste  made  of  ordinary 
lump-starch  mixed  with  just  enough  water  to  make  it  stick 
well.  Use  plenty  of  paste,  and  let  it  dry  on  the  scorched 
material.  Then,  when  dry,  be  sure  to  rinse  all  the  starch 
out  with  water,  for  if  you  fail  to  do  this  the  iron  may  scorch 
the  material  again  in  the  same  place.  If  one  application 
does  not  remove  all  the  scorch,  repeat  the  operation. 

Sewing  Machine  Oil  Marks. — Rub  with  lard  and  let  stand 
for  several  hours,  then  wash  with  soap  and  water. 

Shoe  Blacking. — Vinegar  will  remove  it  from  the 
clothing. 

KITCHEN  UTENSILS 

The  washing  of  pans  and  kettles  will  not  involve  half  the 
labor  if  done  immediately  after  using. 

New  Sauce  Pans. — Before  being  used  should  be  filled 
with  water;  add  a  lump  of  soda  and  some  potato  peelings, 
and  let  boil  for  some  hours.  Then  wash  out  thoroughly, 
and  all  danger  from  poisoning  from  the  tinned  lining  will 
be  gone. 


All  the  latest  Columbia  Records  at  Bartlett's,  607  West  7th  Street. 

24 


Iron  Kettles  when  new,  need  care  to  prevent  them  from 
rusting.  Fill  pretty  full  with  potato  parings,  add  water 
to  all  but  cover,  and  boil  for  an  hour.  Empty  the  kettle, 
wash  in  very  hot  water,  dry  it,  and  rub  well  with  lard. 
Repeat  the  operation  two  or  three  times  and  you  will  have 
a  kettle  that  should  last  a  long  time  without  rusting. 

Nickel  cooking  utensils  are  delightful  to  use  in  the 
kitchen,  for  they  are  easy  to  keep  clean,  and  when  properly 
kept  their  appearance  does  credit  to  the  cleaner;  so,  too,  do 
copper  and  aluminum,  but  equally  they  show  signs  of 
neglect  at  once  if  not  kept  in  good  condition. 

Aluminum. — To  clean,  never  use  soda  as  it  blackens  the 
aluminum,  and  no  effort  will  bring  back  its  white  appear- 
ance again.  Use  a  wooden  clothespin  to  scrape  the  bottom 
of  your  aluminum  saucepan,  if  you  would  prevent  scratches. 

Cleaning  Aluminum. — If  you  want  to  polish  your  old,  dis- 
colored aluminum  ware,  so  it  will  look  like  new,  use  O  or 
OO  wool  steel  and  a  pure  white  soap.  Aluminum  is  dis- 
colored by  alkalies  and  not  by  acids.  Do  not  use  strong 
soap  or  scouring-powder  on  it. 

Earthenware  Casseroles  are  of  all  things  the  easiest  to 
clean.  The  inside  of  them  is  so  well  glazed  that  it  does  not 
chip  nor  crack,  and  consequently  only  requires  to  be  washed 
out  and  well  rinsed  and  dried,  and  they  are  ready  for  use 
again. 

Enamel  Pans  are  very  nice,  but  great  care  must  be  taken 
when  using  them,  for  they  stain  easily,  and  the  surface  soon 
becomes  covered  with  tiny  cracks  and  scorch  marks.  When 
this  stage  has  been  reached,  they  are  not  very  satisfactory 
to  cook  with,  as  they  are  difficult  to  keep  clean.  No  soda 
should  be  used  in  the  water  in  which  these  pans  are  washed. 

A  Mincer. — To  clean  after  using,  grind  stale  crusts  of 
bread  through  it.  The  bread  collects  all  the  fat,  grease  and 
skin  from  the  small  teeth. 

Vinegar  Cruet  can  be  cleaned  by  filling  it  with  finely 
chopped  potato  skins,  cork  tightly  and  let  it  stand  in  a  warm 
place  three  days ;  then  turn  the  skins  out  and  rinse  the  cruet 
with  warm  water  and  borax. 

Rusty  Knives  can  be  cleaned  by  using  a  raw  potato 
dipped  in  brick  dust. 

Stove  Polish. — Turpentine  mixed  with  stove  polish  pre- 
vents rust,  and  hardening,  and  gives  a  brighter  gloss  than 
the  use  of  water. 


The  Autopiano  "The  Pride  of  the  Navy'' — Get  one  at  Bartlett's  and  make  your 
married  life  complete. 

25 


HEALTH  «rflfe  HOME 

IS    POSSIBLE 

Chiropractic  *; 

ADJUSTMENTS    DISEASE 

Pinched  nerves  at  the  spine  interfere  with  the  vari- 
ous corresponding  organs  of  the  body,  causing  their 
many  disorders,  such  as  headache,  asthma,  stomach, 
liver,  bowel  or  kidney  trouble,  sciatica,  lumbago,  and 
most  all  so-called  diseases. 


EMOVE 

CAUSE   of 


DR.  E.  R.  NETTLE 

CHIROPRACTOR 

308-11  O.  T.  Johnson  Bldg.  356  So.  Broadway 

Third  Floor  Day  and  Evening  Service 

Free  Analysis  X-Ray  Service  Phone  63246 


26 


To  Clarify  Drippins,  slice  a  raw  potato  into  the  fat  while 
rendering.  It  will  absorb  all  impurities.  Suet  and  lard  are 
best  kept  in  tin  vessels.  Salt  pork,  however,  should  be  kept 
in  glazed  earthenware. 

Tough  Meat  will  be  made  tender  if  placed  in  vinegar 
water  for  a  few  minutes. 

A  teaspoon  of  vinegar  added  to  boiled  meat,  while  cook- 
ing, makes  the  meat  tender. 

When  Frying  Meat  or  Fish  sprinkle  a  little  salt  over  the 
bottom  of  the  pan  before  putting  in  the  fat.  This  prevents 
any  spattering  on  the  wall  or  rust  on  the  stove. 

When  Boiling  Ham  leave' it  in  the  water  in  which  it  has 
been  boiled  until  it  is  quite  cold.  This  will  make  it  juicy 
and  tender. 

To  Preserve  Meat  in  hot  weather  wash  over  with  very 
weak  vinegar  and  water,  and  then  cover  with  slivers  of  raw 
onion.  Before  cooking  remove  onion  and  rinse  meat  in 
clear  cold  water. 

Cold  Storage  Meat  and  poultry  should  never  be  allowed 
to  remain  in  a  warm  room  before  cooking.  All  cold  stor- 
age foods  spoil  quickly  if  left  in  warm  temperature. 

With  Salt-Boiled  Codfish,  serve  parsnips ;  with  Boiled 
Salt  Mackerel,  corn  bread  or  fried  cornmeal  mush. 

To  Keep  Lemons,  put  them  in  water ;  change  once  a  week 
and  they  will  keep  a  long  time. 

When  using  cold  lemons  place  them  in  a  heaten  oven 
until  warmed  through,  and  they  will  yield  more  juice  than 
cold  ones. 

When  lemons  are  hard  cover  them  with  boiling  water 
and  stand  them  aside  to  cool.  They  will  then  appear  fresh 
and  full  of  juice.  Neither  will  the  juice  seem  in  the  least 
diluted  by  the  water. 

To  Prevent  Cake  From  Burning  when  using  new  tins, 
butter  the  new  tins  well  and  place  them  in  a  moderate  oven 
for  fifteen  minutes.  After  this  the  cake  may  be  cooked  in 
them  without  danger  of  burning. 

A  teaspoonful  of  glycerine  makes  a  cake  very  light.  But- 
ter your  cake  tin  well,  and  line  with  proper  paper,  buttered. 

Sweet  milk  will  make  a  cake  rich  and  close ;  water  in  the 
same  cake  will  make  it  light  and  delicate. 

Two  lumps  of  sugar  in  your  over  will  brown  a  cake  with- 
out burning.  A  basin  of  cold  water  will  cool  a  hot  oven. 
Place  in  lower  part  of  oven. 

A  Burnt  Cake  that  is  not  done  should  have  burnt  part  re- 
moved and  place  covered  with  beaten  egg  and  brown  sugar. 
Stand  cake  on  sieve  when  cooked. 

27 


Life  Health 

MR.  and  MRS.  NEWLY  WED 

At    this    time    you    will 
WANT     and     NEED 

INSURANCE 

That  Will  Give  You  the  Most  Protection  for  the 
Least  Money 

Below  is  a  picture  of  my  complete  coverage  based  on 
$5,000  of  Life  Insurance 

If  Insured  dies  from  natural  causes,  the  Com- 
pany pays $  5,000 

If   insured    dies    from   accident,    the    Company 

pays    "..   10,000 

IN  CASE  OF  TOTAL  PERMANENT  DISABILITY  THE  COMPANY  WILL 

1st.     Waive  all  premium  payments; 

2nd.    Pays  $25.00  per  week  for  one  year  and  thereafter ; 

3rd.     Pay  $50.00  per  month  for  life  ;  and 

4th.     Pay  $5,000.00  to  the   beneficiary   when  insured 

dies. 
5th.     If  disability  involves  loss  of  limbs  or  sight  as  a 

result  of  accident,  the' Company  will  pay  $5,000 

immediately  in  cash  IN  ADDITION  to  all  other 

benefits. 

In  case  of  Temporary  Disability  as  a  result  of  either 
Sickness  or  Accident  the  Company  pays  $25.00  per 
week  for  a  limit  of  52  weeks. 

For  further  information  regarding  Insurance, 
see,  phone  or  write 

C.  B.  WIDNER 

902  Marsh-Strong  Bldg.,  Los  Angeles,  Cal.  . 
Accident  Phone  665-45  Disability 


28 


Suggestions  for  Laying  Table 


If  possible,  have  the  table  in  the  middle  of  the  dining 
room,  the  center  of  the  table  directly  under  the  central  point 
of  the  chandelier. 

After  laying  the  silence  cloth,  which  may  be  of  felt  or 
heavy  canton  flannel,  place  the  tablecloth  so  that  the  center 
of  the  cloth  comes  directly  over  the  center  of  the  table.  The 
middle  lengthwise  crease  should  indicate  the  immaculate 
freshness  of  the  cloth.  If  the  cloth  has  been  folded  the  next 
crease  should  be  at  right  angles  to  the  first  at  the  center  of 
the  cloth.  Many  prefer  rolling  the  cloth,  and  so  avoiding  all 
but  the  middle  lengthwise  crease. 

After  laying  the  cloth  the  centerpiece  should  be  placed  as 
its  name  indicates.  There  should  always  be  some  decoration 
for  the  center  of  the  table — a  vase  of  cut  flowers,  a  growing 
plant,  or  a  bowl  of  fruit  is  always  available,  and  adds  greatly 
to  the  attractiveness  of  the  table. 

If  the  table  is  round  place  the  covers  equidistant  from 
each  other;  if  rectangular,  or  oval,  as  nearly  opposite  each 
other  as  possible.  Always  allow  ample  space  between  the 
covers.  A  table  should  never  look  "crowded"  because  of  too 
many  covers,  or  too  much  food  served  on  it,  or  any  unneces- 
sary china,  silver  or  cutglass,  however  beautiful  it  may  be. 
Every  article  placed  on  the  table  should  be  designed  for 
service,  and  should  be  so  placed  that  it  may  most  con- 
veniently render  its  best  service. 

For  each  cover  place  a  plate,  right  side  up,  and  all  the 
silver  that  will  be  needed  for  serving  the  meal,  unless  there 
are  so  many  courses  as  to  demand  more  silver  than  space 
permits,  in  which  event  reserve  the  silver  for  the  later 
courses  and  place  when  needed.  The  very  small  spoon  for 
the  after-dinner  coffee  may  always  be  reserved  till  the  coffee 
is  served.  Place  the  silver  for  the  different  courses  in  order 
so  that  it  shall  be  used  "from  the  outside  toward  the  plate." 
Remembering  that  this  is  the  rule  for  the  correct  laying  of 
the  table,  the  uninitiated  need  have  no  fear  as  to  which  piece 
of  silver  to  use  for  a  particular  course.  Also  it  should  be 
remembered  that  it  is  proper  to  follow  the  lead  of  the 
hostess.  The  knives  and  spoons  should  be  placed  on  the 
right  of  the  plate,  the  knives  with  the  cutting  edge  toward 
the  plate  and  the  spoons  with  the  bowls  up.  The  forks 
should  be  placed,  with  the  tines  up,  on  the  left  of  the  plate. 

29 


The  glass  for  water  should  always  be  placed  about  half  an 
inch  from  the  tip  of  the  knife.  Individual  butter  plates,  or, 
better,  bread  and  butter  plates,  may  be  placed  in  front  of  the 
plate,  to  the  left  of  the  glass.  The  napkin  may  be  placed  in 
the  service  plate,  or  to  the  left  of  the  forks,  with  the  open 
edge  toward  the  plate. 

Small  special  dishes  for  "hors  d'ocuvers,"  bonbons,  and 
the  like,  may  be  appropriately  placed  when  laying  the  table. 
The  silver  to  be  used  for  dishes  of  food  served  from  the  table 
should  be  placed  convenient  for  this  purpose.  If  the  hostess 
is  to  serve  tea  or  coffee,  the  tea  service  should  be  arranged 
at  her  plate.  If  the  hostess  is  to  do  the  carving,  the  carving 
set  with  a  spoon  to  aid  in  serving  should  be  placed  to  the 
right  of  the  silver  for  this  cover. 


>•'-?  -.--/  you  Newly-Weds  can  have  a  piano  on  easy  terms  at  Bartlett's,  607  IV.  7th. 

We  Sell  Grafonolas  the  same  way — Easy  Monthly  Payments — Bartlctt  Music  Co., 

607  West  Seventh  Street. 

30 


SANDWICHES   FOR   EXCURSIONS,    PICNICS   AND 

LUNCHEONS 
Brown  and  White  Sandwiches 

Slice  brown  and  white  bread  about  one-quarter  inch  thick, 
butter  and  place  alternately  on  top  of  each  other,  about  five 
layers.  Then  slice  through,  making  attractive  layer  sand- 
wiches. 

Favorite  Sandwiches 

One  Ncufchatel  cheese,  one-half  cup  finely  chopped  nuts, 
about  seven  or  eight  large  olives,  chopped  fine,  salt,  pepper, 
paprika  to  taste.  Cream  to  moisten  sufficiently  to  spread. 

Fruit  Spread 

Two  pounds  evaporated  apples,  one  pound  prunes  and 
one  pound  evaporated  peaches.  Soak  in  cold  water  over 
night.  In  the  morning  boil  gently  in  fresh  water  until  very 
soft ;  then  strain  through  a  coarse  colander.  To  the  strained 
quantity  add  two  pounds  of  sugar,  or  one  pound  sugar  and 
one  pound  molasses.  If  desired,  flavor  with  cinnamon  or 
lemon  peel.  Empty  into  a  fireproof  earthenware  dish  and 
bake  in  the  oven  one  hour,  stirring  occasionally. 

Sardine  Butter  (for  Canape  or  Sandwiches) 
(a)  Three  large  sardines,  skin  and  rub  smooth,  one  table- 
spoon lemon  juice,  one  teaspoon  parsley   (chopped),  dash 
cayrnne.     (b)   Two  tablespoons  fresh  butter.     Cream   (a), 
add  il>).    Mix  thoroughly. 

Parisian  Sandwiches 

To  one  cup  of  cold  meat  or  poultry,  add  two  hard-boiled 
eggs.  Mince  fine  with  capers  and  water-cress,  and  add 
enough  mayonnaise  dressing  to  spread  easily. 

Cream  and  Jam  Sandwiches 

Mix  any  kind  of  jam  with  an  almost  equal  amount  of  thick 
cream.  Spread  thin  slices  of  buttered  bread  with  the  mix- 
ture, and  make  into  sandwiches. 

Date  Sandwiches 

To  any  quantity  of  chopped  dates,  add  the  same  amount 
of  chopped  English  walnuts.  Mix  with  enough  mayonnaise 
dressing  to  spread  easily  on  buttered  slices  of  brown  bread. 

For  Sandwich  Filling 

Chop  one-quarter  pound  figs  very  fine,  add  one-quarter 
cup  water  and  cook  to  smooth  paste.  Add  oneLthird  cup  al- 
monds, chopped  fine  and  pounded  to  a  paste  with  a  little 
rose  water  (can  be  omitted),  also  juice  one-half  lemon. 
When  cool  spread  mixture  on  lady  fingers  or  bread. 

Pimento  Sandwich 

Chop  one  pimento  and  mix  with  one-half  cup  mayonnaise 
dressing.  Put  on  lettuce  leaf  and  place  between  thin  slices 
of  bread. 

31 


Home  Cooking  Recipes 
SOUPS 

Left-overs  of  meat,  fish,  vegetables  and  cereals  can  be 
used  advantageously  in  making  soups.  The  heavy  vegetable 
pulp  soups,  such  as  split  pea  or  bean  soup,  the  cream  of 
vegetable  soups  and  the  milk  chowders  are  rich  in  food 
value.  The  thin  meat  stocks  are  valuable  chiefly  as  appe- 
tizers. The  plain  vegetable  soups  contain  the  food  value  of 
the  vegetables  they  contain.  If  cereals  are  added,  it  in- 
creases the  food  value 

Meat  stock  is  water  in  which  meat  and  meat  bones  have 
been  cooked.  When  dark  meat  is  used,  it  is  called  brown 
stock;  when  light  meat  is  used,  it  is  called  white  stock. 
Vegetable  stock  is  water  in  which  vegetables  have  been 
cooked. 

Tomato  Soup 

1  can  tomatoes  1  slice  onion 

1  pint  rice  water  1  teaspoon  salt 

1  tablespoon  whole  peppers  J4  teaspoon  soda 

Bit  of  bay  leaf  2  tablespoons  flour 

Yz  teaspoon  cloves  2  tablespoons  fat 

1  tablespoon  sugar  Yz  cup  boiled  rice 

Cook  first  seven  ingredients  20  minutes.  Strain.  Add  salt 
and  soda.  Mix  the  flour  with  an  equal  amount  of  water  until 
smooth,  add  more  water  until  thin  enough  to  pour.  Stir 
soup  while  adding  gradually  the  flour  mixture,  called  thick- 
ening; boil  5  minutes.  Strain,  add  boiled  rice,  fat,  and  serve. 

Rice  may  be  omitted.    The  flour  may  be  omitted. 

Vegetable  Soup 

Yz  cup  carrot  Yz  cup  fat 

Yz  cup  turnip  Yi.  tablespoon  parsley 

Yz  cup  celery  1  teaspoon  salt 

\Y2  cups  potato  Ms  teaspoon  pepper 

y2  onion  2  quarts  water 

Cut  vegetables  into  cubes.  Cook  the  vegetables,  except 
the  potatoes  and  parsley,  10  minutes  in  the  suet.  Add  water 
and  potatoes  and  cook  1  hour.  Add  parsley  and  seasonings. 
A  soup  bone  may  be  added.  Barley  or  rice  may  be  cooked 
with  the  vegetables  and  served  in  the  soup.  Tomatoes,  cab- 
bage, peas,  beans,  spinach,  or  any  other  vegetable,  may  be 
added  as  desired. 

Split  Pea  Soup 

1  cup  dried  split  peas  1  ham  bone 

3  quarts  cold  water  2  tablespoons  flour 

*/2  onion  Y&  teaspoon  pepper 

4-inch  cube  salt  fat  pork  1^2  teaspoons  salt 

32 


Pick  over  peas  and  soak  overnight ;  drain ;  add  cold  water, 
pork,  ham  bone  and  onion.  Simmer  3  or  4  hours,  or  until 
peas  are  soft.  Rub  through  a  sieve.  Add  the  flour  mixed 
with  cold  water  to  the  soup.  Boil  5  minutes,  stirring  con- 
stantly. Add  seasonings.  Cubed  potatoes  or  boiled  parsnips 
may  be  added  to  the  soup;  tomato  juice  and  green  peas  may 
be  added  to  give  variety. 

Cream  Soups 

Cream  soups  are  made  with  thickened  milk,  combined 
with  meat  stock,  fish  stock  or  vegetable  stock  and  pulp. 
They  take  their  name  from  the  kind  of  stock  used,  such  as 
cream  of  chicken,  cream  of  fish  or  cream  of  celery,  potato,  or 
whatever  kind  of  vegetable  or  other  food  is  used.  With 
bread  and  butter,  cream  soup  furnishes  a  complete  meal. 

General  Directions  for  Making  Cream  Soups 

3  cups  scalded  milk  2  cups  seasoned  stock  or  vegeta- 

2  slices  onion  ble  pulp  and  stock 

l/4  cup  flour  mixed  with  J4  CUP  Seasonings  to  taste 

water 

Scald  the  milk  with  the  onion,  remove  the  onion  and 
thicken  the  milk  by  adding  the  flour  and  water  mixture  and 
cooking  it  20  minutes  over  hot  water  to  prevent  burning. 
Boil  2  cups  vegetables,  cut  in  small  pieces,  in  water  to 
cover ;  force  the  vegetables  when  done  through  a  strainer  or 
leave  pieces  in  soup.  Add  the  vegetable  pulp  and  water  in 
which  the  vegetables  have  been  cooked  to  the  thickened 
milk.  Season  and  serve. 

Cream  of  Carrot  Soup 

2  cups  finely  chopped  carrots  1  slice  onion 

1  quart  boiling  water  J4  cup  flour  mixed  with  %  cup 

1  teaspoon  salt  water 

1  teaspoon  sugar  Salt  and  pepper 

3  cups  milk 

Cream  of  Celery 

3  cups  celery  J4  CUP  flour  mixed  with  %  cup 

1  pint  boiling  water  water 

1  slice  onion  Seasonings 

2  tablespoons  rice  cooked  in  3. 

cups  of  milk 

Cream  of  Tomato 

3  cups    tomato   juice    and    pulp      3  tablespoons  flour 
cooked  with  J4  teaspoon  soda      3  tablespoons  water 
1  minute  Salt  and  pepper 

3  cups  milk  scalded,  with  2  slices 

onion 

Follow  directions  given  above.  Potatoes,  lima  beans, 
string  beans,  asparagus,  or  a  combination  of  vegetables, 
such  as  peas,  string  beans,  spinach,  onions,  etc,  may  be  used. 
If  the  vegetables  are  finely  cut,  they  may  be  left  in  the  soup. 

33 


MEAT 

In  the  average  household  there  is  perhaps  no  other  food 
that  calls  for  more  thought  in  selection  and  preparation 
than  meat.  In  no  other  country  has  meat  been  used  so  gen- 
erously as  in  America. 

The  tough  cuts  of  meats,  usually  the  cheaper  cuts,  are 
located  where  there  is  motion,  such  as  those  obtained  from 
the  neck  and  limbs ;  while  the  tender  cuts  are  located  where 
there  is  little  motion,  such  as  those  along  the  backbone.  The 
meat  part  from  all  the  cuts  from  the  same  animal  contain 
the  same  food  value,  but  there  is  more  waste,  such  as  bone 
and  gristle,  to  some  cuts,  and  this  should  be  considered  in 
buying. 

To  reduce  the  meat  bill,  make  a  little  meat  go  a  long  way 
by  preparing  meat  combination  dishes,  such  as  stews,  meat 
loaves,  meat  pies,  stuffed  roasts,  beef  a  la  mode,  etc.  Make 
good  meat  gravies.  "Spread  the  meat  flavor."  Only  a  little 
meat  is  needed  to  give  flavor  to  a  whole  dish. 

Selection  of  Meat 

Meat  should  be  uniform  in  color,  the  flesh  firm  and  elastic 
to  the  touch. 

The  flesh  of  beef  should  be  of  a  bright  red  color  and  inter- 
mingled with  fat  that  is  yellowish. 

Mutton  should  be  dull  red  in  color,  and  the  fat  white. 

Lamb  and  veal  should  be  lighter  in  color  and  flesh  less 
firm  than  beef. 

Meat  should  be  removed  from  the  paper  as  soon  as  it  is 
received  from  market  and  should  be  kept  in  a  cool  place. 
Always  wipe  meat  with  a  damp  cloth. 

Beef  ranks  first  in  nutritive  value,  with  mutton  a  close 
second. 

How  to  Prepare  Meat  Stews 

Stewing  is  cooking  slowly,  a  long  time,  in  a  small  quantity 
of  water.  Cut  the  meat  into  rather  small  pieces ;  divide  it 
into  two  portions;  add  one  portion  to  cold  water  and  heat 
slowly  to  boiling  point.  Meanwhile  brown  the  other  portion 
in  a  little  fat  in  a  pan.  Then  add  it  to  the  water  and  meat. 
The  whole  should  be  cooked  slowly  for  three  hours  or  until 
the  meat  is  tender.  Add  vegetables  the  last  hour  of  cooking. 

Beef,  mutton,  lamb  or  veal  may  be  used,  selecting  the 
tough  pieces,  such  as  the  neck,  shoulder,  lower  part  of 
round,  aitch  bone,  etc.  Pieces  of  cold  cooked  meat  may  be 
added  to  the  stew. 

The  pieces  of  meat  are  usually  dredged  with  flour  before 

34 


they  are  browned.  This  gives  color  to  the  stew,  a  rich 
flavor,  and  thickens  the  gravy. 

Onions,  carrots,  turnips,  parsnips  and  potatoes  are  the 
vegetables  commonly  used  in  stews.  Tomatoes,  string  beans 
and  green  peas  are  sometimes  used.  The  vegetables  should 
be  cut  into  ^-inch  cubes,  %-inch  slices  or  strips,  and  added 
the  last  hour  of  cooking.  The  potatoes,  however,  should  be 
parboiled  5  minutes,  then  added  to  the  stew,  allowing  20 
minutes  for  cooking.  The  usual  seasonings  are  salt  and 
pepper.  Sweet  herbs,  parsley,  a  bit  of  bay  leaf,  a  few  cloves, 
celery  salt  or  catsup  may  be  added  for  variety. 

Dumplings  or  boiled  rice  are  often  served  with  stew. 
When  cooking  dumplings,  they  should  be  placed  so  that 
they  will  rest  on  the  meat  and  vegetables.  Meat  stew  may 
be  served  on  slices  of  fried  mush. 

Meat  Pie 

Fill  baking  dish  three-quarters  full  with  stew;  cover  with 
mashed  potato,  boiled  rice,  biscuit  dough  or  cereal  mush 
and  bake  until  nicely  browned  on  top. 

New  England  Boiled  Dinner 

4  pounds  corned  beef  2  small  French  turnips  cut  in 

6  small  beets  thirds 

1  small  cabbage  6  medium  sized  potatoes 

6  small  carrots  or  3  large  ones  6  medium  sized  onions 

6  small  parsnips 

Wash  the  meat  quickly  in  cold  water.  If  it  is  very  salt, 
soak  it  about  30  minutes  in  cold  water.  Simmer  meat  in  a 
kettle,  containing  enough  boiling  water  to  cover,  from  three 
to  five  hours,  or  until  the  meat  is  tender.  Wash  and  scrape 
the  vegetables,  leave  the  beets,  carrots,  turnips  and  parsnips 
whole,  or  quartered  if  preferred.  Cut  the  cabbage  into  quar- 
ters. When  meat  is  tender,  remove  from  kettle,  and,  two 
hours  before  dinnertime,  add  the  carrots,  afterward  the  tur- 
nips and  the  cabbage.  Thirty  minutes  before  dinnertime, 
add  the  parsnips  and  potatoes  and  onions.  The  beets  should 
be  cooked  separately.  Reheat  the  meat  with  the  vegetables. 
Serve  meat  and  vegetables  arranged  attractively  on  a  large 
platter. 

HOW  TO  BROIL  MEAT 

Broiling  is  cooking  by  direct  exposure  to  heat,  over  hot 
coals  or  over  a  flame  (gas  flame). 

Cooking  with  little  or  no  fat  in  a  hot  frying  pan  is  called 
"pan-broiling."  To  make  broiled  meat  juicy,  turn  often 
while  cooking. 

35 


To  Broil  Steaks  or  Chops 

Wipe  meat  with  a  damp  cloth  and  trim  off  superfluous 
fat.  Rub  the  wire  broiler  with  a  little  of  the  fat,  place  the 
meat  in  broiler  and  broil  over  a  clear  fire,  turning  every  10 
seconds  for  the  first  minute.  After  the. first  minute,  turn 
occasionally  until  well  cooked  on  both  sides,  or  cook  in  a 
little  fat  in  a  frying  pan,  turning  over.  Season  to  taste. 
Pork  chops  must  be  very  well  done 

Pan-Broiled  Hamburger  Steak 

Chop  finely  one  pound  lean  raw  beef ;  season  highly  with 
salt,  pepper  and  a  few  drops  of  onion  juice.  Add  l/4  cup 
milk  gradually ;  knead  dough  until  spongy  and  shape  into 
cakes.  Heat  a  frying  pan,  rub  with  the  fat  of  meat  and  pan- 
broil  the  steaks.  Turn  cakes  often  during  the  cooking. 

One  cup  left-over  oatmeal  mush  may  be  added  to  the  mix- 
ture and  is  very  good.  Try  shaping  oatmeal  mush  into 
cakes,  brush  with  melted  fat;  shape  Hamburger  steak  mix- 
ture into  cakes,  place  on  top  of  oatmeal  cakes.  Bake  in  the 
oven  until  cooked  and  nicely  browned. 

GENERAL  DIRECTIONS  FOR  BRAISING 

The  rump,  top,  round,  blade,  chuck,  ribs,  cross  ribs,  cuts 
and  flank  stuffed  are  all  good  braised.  Beef,  mutton  or  veal. 

To  braise  meat,  wipe  meat,  sprinkle  with  salt  and  pepper, 
dredge  with  flour,  and  ,if  a  lean  piece  of  meat  is  used,  lard 
previous  to  seasoning.  Brown  the  meat  on  all  sides  in  a 
little  fat  in  a  Scotch  kettle  or  roasting  pan.  Then  cover 
bottom  of  pan  with  hot  water  or  meat  stock.  Then  cover 
closely  and  cook  slowly  in  the  oven,  on  top  of  the  range  or 
in  a  fireless  cooker  two  hours.  Add  vegetables,  such  as 
onion,  carrot,  turnips,  cut  into  strips,  balls  or  slices,  and 
continue  cooking  until  meat  and  vegetables  are  tender. 
Beef  a  la  Mode 

Insert  12  large  strips  of  salt  pork  fat  or  piece  of  suet  into 
a  4-pound  piece  of  round  beef.  Season  with  salt  and  pepper, 
dredge  with  flour.  Put  a  piece  of  suet  in  a  hot  pan,  brown 
the  meat  on  all  sides  in  this.  Put  in  kettle  with  vegetables 
Xpsop  J9AO3  -M.9JS  paq  JGJ  adpaj  o;  SuipaooDH  'JSJBAY  pun 
and  cook  slowly  4  or  5  hours  in  oven  or  top  of  range. 

Pot  Roast 

When  beef  is  similarly  prepared  (without  the  strips  of  fat 
and  vegetables)  and  cooked  in  a  smaller  amount  of  water, 
is  is  called  pot-roast. 

Two  cups  brown  sugar,  1  cup  vinegar  and  1  cup  soaked 
prunes  added  the  last  l/>  hour  of  cooking  provides  a  nice 
change 

36 


ROASTING 
General  Directions 

Wipe  the  meat  with  a  damp  cloth  Dredge  the  surface 
with  flour,  salt  and  pepper.  Put  pieces  of  fat  on  the  meat 
and  in  the  pan  (melted  fat  may  be  used  and  rubbed  over 
the  surface).  Place  meat  on  a  rack  in  the  pan.  Put  into  a 
hot  oven.  The  heat  of  the  oven  should  be  intense  at  first 
to  sear  the  surface  (about  10  minutes),  and  then  the  heat 
should  be  reduced  and  water  added  to  cover  bottom  of  pan. 
The  meat  should  either  be  covered  closely  or  basted  often 
with  equal  parts  of  fat  drippings  and  water.  After  the  last 
basting,  sprinkle  with  salt  and  pepper.  Place  meat  on  a  hot 
platter  and  garnish.  ffl 

Gravy 

Pour  fat  from  pan ;  allow  2  tablespoons  of  fat  to  3  table- 
spoons of  flour  for  each  cupful  of  gravy.  Put  the  fat  into 
the  pan,  add  the  flour  and  stir  over  a  hot  fire  until  well 
browned.  Add  the  boiling  water  or  stock  gradually,  boil 
3  minutes,  season  to  taste  with  salt  and  pepper,  and  strain. 
TIME  TABLE  FOR  ROASTING  (Per  pound) 

Beef,  round  10  to  12  min.       Lamb  (well  done) 20  min. 

Beef  ribs  (well  done)  12  to  15  min.       Veal  (well  done) 25  min. 

Beef  ribs  (rare) 8  to  10  min.       Pork  (well  done) 30  min. 

Mutton,  leg  (well  done)  15  min.       Chicken  15  min. 

Mutton,  leg  (rare) 8  min.       Goose 18  to  20  min. 

Mutton,  loin  (rare) 8  min.      Turkey,  8-lb About  2  hrs. 

Mutton,  shoulder  (stuf.)  15  min. 

Meat  Loaf 

2  cups  ground  meat  cup  milk,  or  \l/2  cups  oatmeal 

1  teaspoon  onion  juice  mush 

\l/2  teaspoons  salt  1  beaten  egg  (may  be  omitted) 

Few  grains  pepper  1  teaspoon  finely-chopped 

1  cup  bread  crumbs  soaked  in  l/2          parsley 

Mix  the  first  4  ingredients,  add  the  soaked  bread  crumbs 
or  mush  gradually,  kneading  the  mixture  until  spongy,  then 
add  the  beaten  egg,  and  more  seasonings  if  needed  and  the 
chopped  parsley.  Shape  into  a  loaf  and  place  on  a  pan  cov- 
ered with  suet.  Put  suet  on  top  of  loaf.  Sprinkle  with  salt 
and  pepper  and  flour.  Bake  40  minutes,  basting  occasion- 
ally with  melted  suet  mixed  with  boiling  water. 

Pork  Chops  With  Dressing 

6  pork  chops  1/6  teaspoon  pepper 

Yi  onion,  finely  chopped  -24  teaspoon  salt 

\y2  cups  bread  crumbs  ]4  cup  hot  water 

2  tablespoons  pork  fat,  chopped          1  beaten  egg 

Mix  bread  crumbs,  pork  fat,  seasonings,  water  and  egg. 
Spread  on  pork  chops.  Put  chops  in  a  pan  close  together ; 
add  a  little  water  to  cover  bottom  of  pan  and  bake  in  a 
moderately  hot  oven  1  hour,  basting  occasionally. 

37 


POULTRY 
Roast  Chicken 

Select  a  chicken  with  firm  flesh,  yellow  skin  and  legs. 

Dress,  clean,  stuff  and  tie  wings  and  legs  close  to  body  of 
chicken. 

Place  on  its  back  on  a  rack  in  a  dripping  pan  (or  on  thin 
slices  of  salt  pork  fat  or  chicken  fat  in  a  pan  a  trifle  larger 
than  the  chicken).  Rub  the  entire  surface  with  salt  and 
spread  legs  and  breast  with  3  tablespoons  melted  chicken 
fat  or  other  fat  and  3  tablespoons  flour.  Place  in  a  hot  oven 
and  when  flour  is  well  browned,  reduce  the  heat  and  baste 
every  10  minutes,  if  not  roasted  in  a  self-basting  pan. 

For  basting  ,take  4  tablespoons  of  the  fat  in  the  pan  and 
mix  with  1  cup  boiling  water. 

A  4-pound  chicken  requires  about  \l/2  hours. 

For  the  stuffing,  use  melted  chicken  fat  or  other  fat. 

Sutffing  (1) 

1  cup-cracker  or  bread  crumbs  Few  grains  pepper 
Y$  cup  melted  fat                                    1/3  cup  milk,  scalded 
Sage,  if  liked                                            1  teaspoon  chopped  parsley 
J4  teaspoon  salt 

Sutffing  (2) — Chestnut 

2  cups  French  chestnuts  1  teaspoon  salt 
1/3  cup  melted  fat                                  Few  grains  pepper 

1  cup  cracker  crumbs  24  CUP  cream 

Blanch  and  shell  chestnuts.  Cook  in  boiling  salted  water 
until  soft.  Drain  and  mash.  Add  half  the  fat,  salt,  pepper 
and  cream.  Melt  remaining  fat,  mix  with  cracker  crumbs, 
then  combine  mixtures. 

Stuffing  .(3) 

2  cups  freshly-grated  bread  Sage,  if  liked 

crumbs  1/3  cup  melted  fat 

1  teaspoon  salt  1  well-beaten  egg 

Yt  teaspoon  pepper  1/3  cup  scalded  milk 

Combine  ingredients  in  order  given. 

To  Make  Gravy 

Skim  off  fat  in  roasting  pan.  To  each  2  tablespoons  fat, 
add  3  tablespoons  flour.  Brown  the  two  and  add  the  drip- 
pings and  enough  hot  water  and  cream  (half  and  half)  to 
make  it  of  the  right  thickness. 

To  Roast  Turkey 

Follow  directions  for  roasting  chicken. 

Chicken  Stew 

Dress,  clean  and  cut  up  a  fowl,  and  put  it  into  a  stew 
pan.  Cover  with  boiling  water  and  cook  gently  until  tender. 

38 


After  the  first  hour  of  cooking,  add  2  teaspoons  salt,  l/&  tea- 
spoon pepper,  bit  of  bay  leaf,  sprig  of  parsley,  and  a  slice  of 
onion,  if  liked.  Cook  until  tender.  Remove  chicken. 
Thicken  stock  with  %  cup  flour  mixed  with  cold  water. 
Place  stewed  chicken  and  thickened  stock  in  serving  dish. 

Chicken  Pie 

Put  stewed  chicken  in  a  baking  dish.  Cover  with  short- 
cake or  baking-powder  biscuit  dough,  and  bake  until  done. 

Baked  Chicken 

Dip  raw  chicken,  cut  into  suitable  pieces  for  serving,  into 
melted  fat  and  then  into  flour  mixed  with  salt  and  pepper. 
Brown  the  pieces  of  chicken  in  a  little  fat  in  a  pan.  Add 
enough  water  to  cover  the  bottom  of  pan.  Cover  and  bake 
about  \l/2  hours.  Baste  occasionally. 

Chicken  Croquettes 

2  cups  chopped  chicken,  cooked          l/§  teaspoon  pepper 

l/2  teaspoon  salt  Few  drops  onion  juice 

Few  grains  cayenne  Yolk  1  egg 

1  cup  thick  sauce 

Mix  ingredients  in  order  given.  Cool,  shape  into  balls, 
cylinders  or  any  desired  shape.  Dip  in  egg,  crumbs  and 
egg  again.  Fry  in  deep  fat. 

Prune  and  Apple  Stuffing 

3  cups  bread  crumbs  Few  grains  pepper 

J4  cup  melted  fat  }/2  cup  soaked,  stewed  and 
1  teaspoon  salt  stoned  prunes 

1  cut  apples,  pared,  cut  in  J4  cup  nut  meats,  broken  into 
eighths,  and  stewed  in  a  little  pieces,  if  liked 

sugar  syrup 

Mashed  Potato  Stuffing 

2  cups  mashed  potatoes,  highly  2  tablespoons  melted  fat 

seasoned  with  salt  and  pepper         J4  teaspoon  sage 
*/2  cup  chopped  parsley,  2  boiled         2  egg  yolks 
onions 
Mix  ingredients  in  order  given. 

Baked  Rabbit 

1  rabbit  1  cup  milk 

Strips  of  salt  pork  fat  Salt  and  pepper 

•\  tablespoons  flour 

Skin  rabbit.  Remove  head  and  lower  part  of  legs.  Re- 
move insides,  etc.  Wash  thoroughly  and  soak  1  hour  in 
acidulated  water.  Wipe  dry.  Lard  with  salt  pork  strips, 
dredge  with  flour.  Sprinkle  with  salt  and  pepper.  Arrange 
on  strips  of  salt  pork  fat  and  bake  in  oven  about  2  hours, 
basting  generously  with  milk  occasionally.  Currant  jelly 
may  be  added  to  the  gravy. 

39 


EXCLUSIVELY    STERILIZED 

FROZEN  STEAM 


Now,  there  are  two  kinds  of  ice:  "FROZEN  STEAM," 
made  entirely  of  sterilized  steam,  and  the  other,  what  is 
known  as  raw  water  ice,  not  made  of  steam,  but  of  raw  water. 

Are  you  aware  that  we  are  exclusive  manufacturers,  under 
an  exceedingly  expensive  process,  of  "FROZEN  STEAM,"  an 
ice  made  from  steam  sterilized  at  the  remarkable  temperature 
of  400  DEGREES  above  zero?  Are  you  aware  that  this  ster- 
ilized steam  is  then  so  reduced  in  temperature,  by  our  process, 
that  it  produces  an  ice  for  you  at  23  degrees  BELOW 
FREEZING?  Are  you  aware  that  this  low  temperature  ice 
means  increased  cooling  power  and  the  maximum  economy 
for  you?  Are  you  aware  it  will  furnish  you  with  sterilized 
water  at  half  the  price  you  pay  for  it  in  bottles?  Are  you 
aware  that  we  neither  make  nor  sell  raw  or  unsterilized  water 
ice?  Are  you  aware  that  we  will  place  on  each  piece  of  ice 
delivered  to  you  a  GUARANTEE  that  it  is  sterilized 
"FROZEN  STEAM"?  A  guarantee  made  necessary,  because 
some  claim  our  ice  is  not  frozen  steam. 

Which  are  you  using,  Sterilized  "FROZEN  STEAM"  or 
Raw  Water  ice? 


MERCHANTS 
ICE   AND    COLD    STORAGE    CO. 

Phones   10189  or  Main  8662 

EXCLUSIVELY    STERILIZED 

FROZEN  STEAM 

40 


FROM  THE  STANDPOINT  OF  ECONOMY  AND 
SAFETY  TO  HEALTH  the  housewife  should  consider  ice 
one  of  the  greatest  necessities. 

Now,  that  ice  rates  have  been  reduced  to  pre-war  prices, 
it  is  sound  judgment  to  spend  the  required  $1.50  to  $2.00  per 
month  to  preserve  $40.00  to  $60.00  worth  of  food.  All  fam- 
ilies closely  watching  expenses  are  using  ice  to  prohibit  the 
waste  of  food.  As  to  the  use  of  ice  in  winter,  it  is  estimated 
that  it  is  about  one-third  of  the  cost  in  the  summer.  You 
will  find  it  will  pay  to  restrict  some  other  trifling  expense  in 
order  to  afford  ice  for  preserving  your  food. 

The  cold  air  shaft  or  closet  has  sometimes  been  relied 
upon  in  the  past  for  food  protection.  But  what  is  worse? 
The  shaft  or  closet  is  a  carrier  of  disease  germs  coming  up 
with  the  impure  air  taken  from  the  surface  of  the  ground 
and  usually  from  under  the  house,  and  it  also  dries  up  the 
food  and  carries  away  its  nutritive  qualities  —  ask  your 
physician. 

There  is  one  company  in  the  city  furnishing  a  sterilized 
steam  ice  made  exclusively  of  steam  raised  to  a  temperature 
of  400  degrees  and  then  reduced  to  a  temperature  of  23  de- 
grees below  freezing.  This  process  produces  ice  of  the  low- 
est temperature  possible  and,  therefore,  of  the  greatest 
refrigerating  power  and  it  is  thoroughly  sterilized.  This  ice 
is  known  as  "Frozen  Steam."  It  can  be  procured  from  the 
company  making  that  ice  exclusively  with  a  written  guar- 
anty placed  on  each  piece  of  ice  delivered  that  it  is  made  of 
sterilized  steam. 


41 


FISH 

If  more  fish  and  less  meat  were  used  in  the  daily  meals,  it 
would  help  to  reduce  the  cost  of  living.  Fish  contains  the 
same  food  value  as  meat  at  a  much  smaller  cost,  and  fur- 
nishes a  food  that  not  only  tastes  good,  but  is  easily  di- 
gested. 

Whitefish,  haddock,  halibut,  cod,  flounder,  smelts,  perch, 
pickerel,  sunfish  and  croppies  belong  to  the  white-fleshed 
family.  Salmon,  shad,  lake  trout,  butterfish  and  herring 
belong  to  the  red-fleshed  family. 

As  the  white-fleshed  fish  is  considered  more  easy  of  diges- 
tion than  the  red-fleshed,  it  should  be  selected  for  invalids, 
convalescents  or  those  suffering  from  weak  digestion. 

Fish  should  be  eaten  while  fresh  and  in  season.  Stale  fish 
is  poisonous,  so  great  care  should  be  used  in  its  selection. 
Fish  contains  albumen,  and  as  albumen  (which  is  like  the 
white  of  egg)  clots  at  a  low  temperature,  it  should  be  cooked 
at  a  temperature  below  boiling  point  of  water. 

Local  fish  should  be  used  as  much  as  possible.  Find  out 
all  the  kinds  of  fish  that  can  be  obtained  in  your  locality. 

How  to  Select  Fresh  Fish 

Select  a  fish  that  has  bright  eyes  and  gills,  shiny  scales, 
firm  flesh,  and  is  free  from  a  disagreeable  odor. 

How  to  Clean  Fish 

Remove  the  scales  by  drawing  a  knife  over  the  fish,  begin- 
ning at  the  tail  and  working  toward  the  head. 

Wipe  the  fish  inside  and  outside  with  a  cloth  wet  in  cold, 
salted  water,  then  wipe  with  a  clean  dry  cloth  kept  for  the 
purpose.  Head  and  tail  may  or  may  not  be  taken  off,  ac- 
cording to  the  manner  of  cooking. 

Methods  of  Cooking  Fish 

Broiling,  baking  and  steaming  are  the  best  methods  for 
cooking  fish. 

Fish  suitable  for  broiling  are :  Split  mackerel,  whitefish, 
cod,  shad,  trout,  etc.,  sliced  halibut  and  salmon,  white  smelts 
and  small  fish.  To  broil — brush  with  melted  fat,  sprinkle 
with  flour,  salt  and  pepper,  and  cook  over  a  flame  or  clear 
fire. 

Fish  suitable  for  baking  whole  are :  Whitefish,  cod,  had- 
dock, small  salmon,  shad.  Follow  directions  for  baked  fish. 

Fish  suitable  for  boiling  are :  Salmon,  halibut,  cod,  had- 
dock, trout,  etc.  Cook  in  piece  of  cheesecloth.  Add  1  table- 
spoon vinegar  and  1  tablespoon  salt  to  each  quart  of  water. 

Fish  suitable  for  frying  are  white-fleshed.  Cook  in  deep 
fat  or  saute  in  a  little  fat  in  a  frying  pan. 

42 


Time  Table  for  Cooking  Fish 

Baking — thick  fish,  per  pound 10  to  15  minutes 

Baking — thin  fish,  per  pound 8  to  10  minutes 

Boiling — thick  fish,  halibut,  salmon,  per  pound.. ..15  minutes 
Boiling — thin  fish,  such  as  flounder,  per  pound....  8  minutes 

Frying — fillets  or  steaks 4  to  7  minutes 

Frying — smelts  or  trout 3  to  5  minutes 

Test  for  Cooking  Fish 

When  the  fish  can  be  easily  separated  from  the  bone,  the 
fish  is  sufficiently  cooked. 

Fish— Baked,  with  Stuffing 

Select  a  fish  weighing  from  2l/2  to  4  pounds.  Bake  with 
or  without  stuffing. 

Stuffing 
1  cup  crumbs  (bread  or  crackers,       l/i  teaspoon  celery  salt 

or  half  and  half)  l/%  teaspoon  pepper 

J4  cup  melted  fat  Few  drops  onion  juice,  if  liked 

Y\  teaspoon  salt  J4  CUP  water 

Mix  ingredients  in  order  given.  If  a  dry  filling  is  desired, 
the  water  may  be  omitted.  Three  tablespoons  catsup,  chop- 
ped parsley,  capers,  pickles,  or  oysters  may  be  added.  Clean 
and  wipe  the  fish.  Rub  the  inside  with  salt.  Fill  with  stuf- 
fing and  sew  together.  Cut  diagonal  gashes  \l/2  inches  apart 
on  both  sides  of  the  fish  and  place  a  strip  of  bacon  or  salt 
pork  fat  in  each  gash.  Brush  with  melted  fat,  sprinkle  with 
salt  and  pepper.  Dredge  with  flour,  tie  in  the  shape  of  a 
letter  "S"  and  bake  on  a  baking  sheet  or  strips  of  cotton 
cloth  (so  that  it  may  be  easily  removed  from  the  pan  in  a 
dripping  pan).  When  the  flour  is  browned,  baste  the  fish 
once  in  10  minutes.  Cook  until  the  flesh  is  firm  and  separates 
easily  from  the  bone. 

Salmon  Steaks — Stuffed 

Buy  slices  of  salmon  l/2  inch  in  thickness.  Arrange  half 
the  number  of  slices  in  a  baking  pan,  on  thin  slices  or  strips 
of  salt  pork  fat.  Cover  with  a  well-seasoned  bread-crumb 
stuffing.  Cover  with  remaining  slices  of  salmon.  Sprinkle 
with  flour,  salt  and  pepper.  Surround  with  left-over  boiled 
potatoes,  cut  into  fourths  lengthwise.  Arrange  strips  of  salt 
pork  fat  on  top  and  bake  in  a  moderately  hot  oven  about  30 
minutes  or  until  done.  Garnish  with  lemon  and  parsley. 

Broiled  Trout  or  Other  Fish 

Clean  trout;  wipe  dry.  Cut  into  suitable  pieces  for  serv- 
ing. Dip  pieces  in  melted  fat  and  broil  over  a  clear  fire  for 
about  12  minutes.  Other  fish  may  be  broiled  in  the  same 
way. 

43 


VEGETABLES 

Vegetables  should  be  used  generously  in  our  daily  meals. 
They  are  chiefly  valuable  for  the  pure  water  and  mineral 
matter  they  contain,  which  act  as  a  tonic  in  our  bodies. 
They  contain  cellulose  or  wood  fiber,  which  stimulates  the 
digestive  organs  to  carry  on  their  work.  The  cellulose 
stimulates  the  intestines  so  that  their  contents  are  kept  con- 
stantly moving.  Some  vegetables  contain  starch,  sugar  and 
other  substances. 

Peas,  beans  and  lentils  will  take  the  place  of  meat.  Spin- 
ach is  rich  in  iron,  etc.  It  is  well  to  eat  many  different  kinds 
of  vegetables  in  order  to  supply  the  body  with  the  different 
kinds  of  mineral  matter  and  acids  they  contain. 

Buying  Vegetables 

In  buying  vegetables,  choose  those  that  are  in  season  and 
plentiful. 

Potatoes. — Never  buy  sprouted  potatoes.  To  test  pota- 
toes, cut  one  in  halves,  and  if  it  is  juicy  enough  to  stick 
together  the  potato  is  good. 

Cabbage. — Select  those  that  are  hard  and  heavy,  with 
crisp,  white  leaves. 

Winter  Squash. — Select  those  that  are  medium-sized  with 
no  soft  spots. 

Summer  Squash. — Select  those  that  are  light  yellow  in 
color,  with  the  shell  so  tender  that  it  can  be  broken  with  the 
finger  nail. 

Summer  Carrots. — See  that  the  leaves  are  green  and 
fresh. 

Corn. — See  that  the  silk  is  brown  and  that  the  ear  is  well 
filled  with  good  kernels  that  are  full  of  sweet  milky  juice. 

Peas. — Pods  should  be  green  and  brittle ;  the  peas  green 
and  not  too  large. 

String  Beans. — Break  a  pod.     It  should  be  brittle. 

Lima  Beans. — Select  those  with  green,  juicy  pods. 

Spinach. — Choose  that  with  leaves  fresh  and  dirty. 


General  Rules  for  Cooking  Vegetables 

Wash  thoroughly.  Pare,  peel  or  scrape  ,if  skins  must  be 
removed.  Skins  should  be  left  on  to  keep  in  all  the  food 
value  possible.  Soak  in  cold  water  until  ready  to  cook. 
Cook  in  freshly  boiling  salted  water  until  tender.  Drain  off 
the  water,  shake  over  the  fire,  serve  hot  with  seasoning, 

44 


using  2  tablespoons  fat,  ^  teaspoon  salt,  and  a  few  grains 
pepper  to  1  cup  cooked  vegetables,  or  serve  with  white 
sauce. 


\\ 'inter  vegetables  should  be  kept  in  a  cool,  dark,  dry 
place.  Fresh  vegetables  may  be  washed  and  kept  on  ice  in 
a  clean  piece  of  cloth. 

Time  Table  for  Cooking  Vegetables  in  Water 

Asparagus    20  to  40  minutes  Lima  beans 1  hour  or  more 

Beets    (young) :... 45  minutes  Onions    46  to  60  minutes 

Beets    (old) 3  to  4  hours  Parsnips  30  to  45  minutes 

Carrots  25  to  30  minutes  Potatoes  25  to  30  minutes 

Cabbage  15  minutes  Rice  20  to  35  minutes 

Cauliflower    20  to  30  minutes  Spinach  30  to  45  minutes 

Celery  20  to  30  minutes  String  beans 1  to  3  hours 

Green  peas 30  to  45  minutes  Turnips  45  minutes 

Green    corn 12  to  20  minutes  Tomatoes  1  to  3  hours 

How  to  Prepare  Different  Kinds  of  Vegetables 

Carrots. — Boil  in  skins,  peel,  slice,  cube  or  cut  lengthwise. 
Serve  with  seasonings,  in  white  sauce  or  in  thickened  meat 
stock ;  or  mash  to  a  pulp,  mix  with  egg  and  cream  and  bake 
in  greased  cups. 

Beets. — Boil  in  skins,  peel,  cut  in  slices,  cube  or  cut  as  de- 
sired, serve  plain  with  seasonings  or  in  white  sauce  or 
pickle  in  diluted  vinegar  ,to  which  a  few  cloves,  a  slice  of 
onion  and  a  little  sugar  have  been  added.  Cubed  boiled 
beets  may  be  added  to  corn  beef  hash  mixture. 

Parsnips. —  Boil  in  skins,  peel,  cut  as  desired,  serve  hot  in 
seasoned  butter  or  white  sauce,  or  brown  in  fat  ,or  mash  to 
a  pulp,  add  an  egg,  teaspoon  salt,  tablespoon  sugar  and  a 
few  grains  pepper  to  each  cup;  shape  into  croquettes,  dip  in 
crumbs  ,egg  and  crumbs  again,  and  fry  in  deep  fat ;  or  bake 
mixture  in  greased  molds ;  or  arrange  slices  or  cubes  of 
boiled  parsnips,  white  sauce,  and  crumbs  in  layers  in  a  well- 
greased  baking  dish  and  serve  as  scalloped  parsnips. 

Turnips. — Boil  in  skins,  peel,  serve  plain  with  seasonings 
or  in  white  sauce.  Mix  with  carrots  or  prepare  as  parsnip 
croquettes. 

Rutabago. — \\  ash  and  pare,  slice,  boil  and  mash,  season 
with  fat,  salt  and  pepper  and  sugar,  or  scoop  out  pared  and 

45 


boiled  rutabagos ;  fill  with  a  mixture  of  chopped  meat, 
chopped  green  pepper,  onion,  parsley,  salt,  bread  crumbs 
and  moisten  with  white  sauce.  Brush  outside  of  rutabagos 
with  melted  fat,  place  in  a  greased  pan  and  bake. 

Sweet  Potatoes. — Boil  in  skins,  peel  boiled  s\\  cc-t  potatoes, 
slice  and  brown  in  fat ;  or  put  in  baking  pan,  cover  with 
syrup  ,to  which  a  little  salt  and  fat  have  been  added  and 
bake  in  the  oven  until  nicely  browned.  Serve  as  Glaced 
Sweet  Potatoes.  Mash  boiled  sweet  potatoes,  serve  as 
Mashed  Sweet  Potatoes,  or  add  1  egg,  2  tablespoons  sugar, 
to  each  2  cups  and  shape  into  croquettes,  dip  in  crumbs,  egg 
and  crumbs  again,  and  fry  in  deep  fat.  Serve  as  Sweet 
Potato  Croquettes.  Bake  in  skins  ,and  serve  as  Baked 
Sweet  Potatoes. 

Potatoes. — Boil  with  or  without  skins,  peel  and  serve  plain 
or  mashed ;  or  prepare  as  sweet  potato  croquettes,  omitting 
the  sugar.  Cut  boiled  potatoes  in  slices  or  cubes  and  reheat 
in  white  sauce  and  serve  as  Creamed  Potatoes,  using  \l/2 
cups  sauce  to  2  cups  potatoes  ;  or,  cut  boiled  or  raw  potatoes 
in  slices  and  arrange  in  layers  with  a  little  onion  and  white 
sauce  ,and  bake  until  potatoes  are  done ;  or  browned  on  top 
and  serve  as  Scalloped  Potatoes.  Hash  cold  boiled  potatoes, 
and  to  4  cups  add  l/2  teaspoon  salt,  few  grains  pepper,  few 
drops  onion  juice,  4  tablespoons  milk  and  mix.  Melt  4 
tablespoons  dripping  in  frying  .pan ;  when  melted  and 
browned,  pack  in  potatoes,  cook  slowly  until  nicely  browned. 
Fold  and  serve  as  Hashed  Browned  Potatoes.  Bake  raw 
potatoes,  serve  as  Baked,  or  scoop  out,  mash  and  cream, 
and  serve  as  Baked  Stuffed  Potatoes. 

Onions. — Skin  and  boil.  Serve  plain  with  seasonings  or 
in  white  sauce,  or  bake  whole  or  stuffed.  Cut  raw  onions 
in  slices,  dip  in  flour  and  fry  in  a  little  fat  or  in  deep  fat. 

Celery. — Serve  raw,  boil  or  fry.  Serve  boiled  celery  in 
white  sauce  or  scallop  with  rice  and  white  sauce. 

Asparagus. — Boil.  Use  tougher  parts  of  stalks  for  soups. 
Tender,  served  plain  or  in  white  sauce.  Serve  boiled  aspar- 
agus on  scrambled  eggs  on  toast  or  on  fried  mush. 

Spinach. — Boil.  Serve  plain,  seasoned,  or  mixed  with 
white  sauce. 

Cabbage. — Serve  raw  or  boil.  Serve  plain,  seasoned  or  in 
white  sauce  alone  or  with  grated  cheese,  or  scalloped  with 
cheese  and  white  sauce.  Boil  with  pork,  or  boil  cabbage 
with  2  tablespoons  fat,  4tablespoons  vinegar,  1  onion  sliced, 
1  teaspoon  salt,  %  teaspoon  pepper,  and  2  tablespoons 

46 


sugar,  1  hour.  Stuff  cabbage  leaves  with  boiled  rice  or 
chopped  meat  mixture  ,roll  and  tie  and  boil.  Serve  on 
toast  as  Cabbage  Rolls. 

Tomatoes. — Dip  in  hot  water,  peel,  slice',  sc-rvr  raw;  or 
cook  cut  into  sections  with  1  teaspoon  salt,  2  tablespoons 
sugar,  few  grains  pepper  and  54  CUP  bread  crumbs  to  6 
tomatoes ;  %  onion,  cut  in  pieces,  added,  gives  a  pleasing 
flavor ;  serve  as  Stewed  Tomatoes.  Corn  and  green  pepper 
may  be  added  to  make  Mexican  Style  Tomatoes.  Arrange 
sliced  or  canned  tomatoes,  seasoned  in  layers  with  bread 
crumbs  or  boiled  rice  or  boiled  macaroni  or  spaghetti,  in  a 
well-greased  baking  pan,  and  bake  until  nicely  browned  on 
top ;  serve  as  Scalloped  Tomatoes.  Stuff  raw  tomatoes 
from  which  slices  have  been  cut  off  from  the  tops  and  pulp 
removed;  fill  with  boiled  rice,  bread  crumbs,  seasoned,  and 
mixed  with  finely-chopped  meat,  and  bake;  serve  as  Baked 
Stuffed  Tomatoes. 

Squash. — Wash  summer  squash,  cut  in  pieces,  remove 
seeds.  Steam  20  minutes.  Turn  into  a  cheese-cloth  bag, 
squeeze  out  water.  Mash,  season  and  serve.  Cut  winter 
squash  in  pieces,  remove  seeds  and  stringy  part,  steam  or 
bake.  Mash,  season  and  refill  shells  and  serve  as  Baked 
Squash. 

SALADS  AND  SALAD  DRESSING 
Salad  and  Salad  Dressing 

Points  to  be  remembered  in  salad  making: 

1.  Salad  herbs  and  plants  should  be  clean,  cold  and  crisp. 

2.  Salad  materials  that  are  cut  should  be  neat  and  sym- 
metrical in  shape. 

3.  Meat,  fish  ,etc.,  and  most  cooked  vegetables  used  in 
salads  should  be  well  marinated  and  cold  before  mixing  with 
crisp  plants  and  sauce. 

4.  The  ingredients  composing  the  salad  should  not  be 
combined  until  the  last  moment  before  serving. 

5.  The  salad  should  be  well  seasoned  and  attractively 
garnished. 

Waldorf  Salad 

Let  apple  and  celery,  cut  in  cubes  and  sprinkled  with 
lemon  juice,  stand  until  chilled.  Add  broken  walnut  meats 
and  mix  with  cream  dressing.  Serve  on  a  lettuce  leaf  or  on 
lettuce  cut  in  ribbons.  The  salad  may  be  garnished  with 
small  rings  of  apples  sprinkled  with  lemon  juice  to  keep 
them  white,  and  with  halved  English  walnuts. 

47 


Asparagus  Salad 

Drain  and  rinse  stalks  of  canned  asparagus.  Cut  rings 
from  a  bright  red  pepper,  one-third  inch  wide.  Place  three 
or  four  stalks  in  each  ring.  Arrange  on  lettuce  leaves  and 
serve  with  French  dressing,  to  which  has  been  added  one- 
half  tablespoonful  tomato  catsup. 

Shrimp  Salad 

One  can  best  shrimp,  three  eggs,  one  large  Irish  potato. 
Soak  shrimp  in  cold  water  for  an  hour  or  more.  Boil 
potato  and  break  up  with  a  fork. 

Marshmallow  Salad 

One  pound  of  marshmallows  and  one  pound  of  malaga 
grapes,  diced  ;  one  can  of  pineapple.  Drain  juice  from  pine- 
apple ,add  one  large  cup  of  sugar  and  boil  until  the  syrup 
hairs.  Drop  in  the  pineapple  and  boil,  but  not  until  it 
candies.  Allow  to  cool  and  mix  in  grapes  and  marshmal- 
lows, and  serve  with  whipped  cream. 

Fruit  Salad 

Remove  the  skins  from  California  grapes,  cut  in  halves 
and  remove  skins  from  the  lobes,  breaking  them  in  two  or 
walnuts  or  pecan  meats  and  break  in  pieces.  Peel  oranges 
and  remove  skins  fro  mthe  lobes,  breaking  them  in  two  or 
three  pieces.  Add  pineapple  cut  in  cubes,  or  break  in 
smaller  pieces,  slices  of  canned  pineapple.  Mix  all  thor- 
oughly with  fruit  dressing  and  serve  on  lettuce  or  heart 
leaves  of  cabbage. 

Fruit  Salad 

One  dozen  oranges,  pulped  and  cut  in  blocks,  six  bananas 
cut  in  squares.  Sweeten  to  taste  and  stir  in  one  wine  glass 
of  grape  juice.  Freeze  and  serve  on  lettuce  leaves  with 
mayonnaise  dressing. 

Pineapple  Salad 

Cme  can  sliced  pineapple  cut  in  dice,  one  cup  of  celery, 
cut  in  small  pieces,  one  cup  of  walnut  meats  or  pecan  meats. 
Mix  all  together  with  cooked  cream  dressing  and  serve  on 
tender  lettuce  leaves.  Serve  cold. 

Grape  Fruit  Salad 

Two  large  grapefruit. 

Three  large  oranges. 

One-half  pound  California  white  grapes. 

Remove  peeling,  seeds  and  cores  from  grapefruit  and 
oranges,  cut  into  half  or  three-quarter  inch  pieces.  Cut 
grapes  lengthwise,  remove  seeds,  mix  all  together  carefully, 

48 


place  on  strainer  over  sauce  pan,  set  on  the  ice.  Just  before 
serving,  pour  over  and  mix  well  with  the  following 
dressing: 

Four  tablespoons  olive  oil. 

One  tablespoon  juice  from  the  fruit. 

One-half  saltspoon  paprike. 

A  pinch  of  cayenne. 

Two  saltspoons  fine  sugar. 

One  bean  garlic,  chopped  fine. 

Place  oil  in  china  bowl,  add  slowly  the  juice,  beating 
with  a  silver  fork.  After  the  juice  add  other  ingredients, 
beat  one  minute,  mix  with  fruit,  and  serve  on  lettuce. 

N.  B. — Use  more  grapefruit  and  omit  oranges  and  grapes, 
if  desired. 

Potato  Salad 

Five  cold  boiled  potatoes  ,two  bunches  celery,  one  small 
onion,  one-fourth  pound  nut  meats,  one-fourth  teaspoonful 
salt,  one-fourth  teaspoonful  pepper  .one-eighth  teaspoonful 
cayenne,  one-fourth  teaspoonful  mustard. 

Cook  the  potatoes  with  the  skins  on  in  boiling  salted 
water  until  tender.  When  cold  cut  in  cubes.  Chop  the 
celery  into  small  pieces,  break  up  the  nuts,  grate  the  onion 
and  mix  all  the  ingr.edients  together.  Then  mix  thoroughly 
with  cream  dressing.  The  salad  will  be  much  improved  it" 
allowed  to  stand  for  an  hour  or  two  before  serving. 

Salmon  Salad 

Flake  cold  salmon  and  mix  with  French  or  Cream  Dress- 
ing. Arrange  on  nests  of  shredded  lettuce.  Garnish  with 
the  yolk  of  a  hard  boiled  egg  forced  through  a  potato  ricer 
and  the  white  of  an  egg  cut  in  strips. 

Snap  Bean  Salad 

Cut  beans  in  small  pieces  and  boil  in  salt  water  until  well 
done.  Drain  dry.  When  cool,  put  on  ice.  A  slice  of 
onion,  put  in  the  midst  of  the  beans  and  allowed  to  remain 
until  ready  for  use,  gives  a  fine  flavor.  Remove  onion  and 
stir  in  a  generous  amount  of  mayonnaise.  This  is  simple 
but  is  a  good  salad  with  cold  meats  for  supper. 

Mayonnaise 

One  tablespoonful  vinegar,  one  tablespoonful  lemon  juice, 
one-half  teaspoonful  salt,  one-eighth  teaspoonful  cayenne, 
two  cups  oil  (\Vesson  oil),  yolks  of  two  eggs.  Beat  eggs 
slightly  after  pouring  over  the  teaspoon  of  lemon  juice,  then 
add  a  little  oil  and  beat  with  a  fork  until  it  begins  to  thicken  : 
add  salt,  pepper  and  alternately  the  oil,  vinegar  and  lemon 

49 


juice  until  all  has  been  used.  One  half  teaspoonful  of  pre- 
pared mustard  adds  a  nice  flavor.  The  best  results  can  be 
obtained  by  using  a  Dover  egg-beater  instead  of  fork.  The 
lemon  being  added  first  prevents  danger  of  curdling,  and  oil 
can  be  added  more  rapidly. 

Mayonnaise  Dressing 

One-half  teaspoon  of  salt,  one  teaspoon  of  flour  ,two  egg 
yolks,  three-fourths  cup  of  cream,  sour  or  sweet ;  one  tea- 
spoon mustard,  one  tablespoon  butter,  two  tablespoons 
sugar,  one-fourth  cup  of  vinegar.  Mix  dry  ingredients  with 
butter  and  add  yolks  of  eggs  with  cream ;  lastly  add  vinegar. 
Cook  in  double  boiler  until  it  thickens. 
Cream  Dressing 

One-half  teaspoonful  mustard,  one-half  teaspoonful  salt, 
few  grains  cayenne  ,two  teaspoonfuls  flour,  one-fourth  cup- 
ful vinegar,  one  teaspoonful  sugar,  yolk  of  one  egg,  three- 
fourths  cupful  milk,  two  teaspoonfuls  butter  (melted). 

Mix  the  dry  ingredients  in  a  saucepan,  stir  into  them  the 
yolk  of  egg,  butter  ,and  milk.     Stir  the  mixture  in  double 
boiler  until  it  begins  to  thicken  ,then  stir  in  the  vinegar  a 
few  drops  at  a  time.     When  to  a  cream,  stir  and  cool. 
Cooked  Salad  Dressing 

Four  eggs,  well  beaten ;  six  teaspoonfuls  milk,  one  table- 
spoonful  Wesson  oil,  one-half  cupful  vinegar,  one  teaspoon- 
ful salt  ,one  teaspoonful  black  pepper,  one  teaspoonful  mus- 
tard. Put  all  the  ingredients  on  the  stove  in  a  saucepan 
and  stir  until  it  thickens.  If  allowed  to  cook  too  long  ,this 
curdles.  Use  cold. 

French  Dressing 

Three  tablespoonsfuls  oil,  one-fourth  teaspoonful  salt,  one 
tablespoonful  vinegar  or  lemon  juice,  pepper.     Mix  salt  and 
pepper  with  oil.     Add  vinegar  slowly  and  beat. 
Cream  Dressing 

Yolks  of  three  eggs,  five  tablespoonfuls  vinegar,  two 
tablespoonfuls  sugar,  two  tablespoonfuls  butter,  one-fourth 
teaspoonful  salt,  mustard  or  cayenne  pepper  (if  desired). 
Beat  the  eggs  until  thick,  add  the  vinegar  and  beat  well  to- 
gether. Then  add  the  rest  of  the  ingredients  and  cook 
until  thick,  stirring  constantly.  Thin  with  sweet  cream  to 
the  desired  consistency  before  using. 

Frozen  Cheese  Salad 

Beat  one  cream  cheese  to  a  cream  with  one-fourth  cupful 
of  cream  and  season  with  paprika,  salt,  and  add  one  tea- 
spoonful  of  Worcestershire  sauce.  Freeze  and  then  pack 
in  mold  and  serve  sliced  on  lettuce  leaves  with  French 
dressing. 

50 


DESSERTS 

Milk  and  egg  desserts  aje  rich  in  food  value.  Milk  and 
eggs  supply  practically  all  the  needs  o  fthe  body. 

Yellow  Custard 

4  cups  scalded  milk  Few  grains  nutmeg  or  cinnamon 

4  eggs  (if  baked  in  individual  l/2  cup  sugar 

cups)  *4  teaspoon  salt 

6  eggs  (if  baked  in  a  large 

mold 

Beat  eggs  slightly,  stir  in  the  sugar  and  salt.  Add  the 
scalded  milk  slowly  to  the  egg  mixture ;  strain  into  buttered 
custard  cups  and  sprinkle  a  little  nutmeg  on  top  of  each. 
Set  cups  in  a  pan  containing  hot  water,  and  bake  in  a  mod- 
erate oven  until  custard  is  firm.  One-half  square  melted 
chocolate  may  be  added  to  the  milk,  to  make  chocolate 
custard. 

Custard  mixtures  may  be  poured  over  pieces  of  buttered 
toast  or  untoasted  bread ;  these  may  be  cut  into  slices,  strips 
or  cubes.  Cocoanut,  raisins,  candied  orange  peel,  chopped 
figs  or  dates  may  be  put  between  the  layers,  or  the  bottom 
o  fthe  buttered  baking  dish  may  be  covered  with  drained 
fruit  ,the  bread  arranged  and  the  whole  covered  with  a  cus- 
tard mixture. 

Sponge  cake  crumbs  or  crumbles  macaroons  may  be  used 
with  an  unsweetened  custard  mixture. 

Tapioca  Cream  Pudding 

V/2  tablespoons  minute  tapioca,          1/3  cup  sugar 
or  J4  cup  pearl  tapioca  l/$  tablespoon  salt 

2  cups  scalded  milk  1  tablespoon  vanilla 

2  eggs  onion 

Pick  over  tapioca  and  soak  1  hour  in  cold  water  to  cover. 

Drain,  add  to  milk  and  cook  in  a  double  boiler  until  tapioca 

is   transparent.     Mix   the   yolks  with    the   sugar   and   salt. 

Combine  by  pouring  hot  mixture  slowly  into  egg  mixture. 

Return  to  double  boiler  and  cook  until  it  thickens  while 

stirring  constantly.     Fold  in  whites  of  eggs  beaten  until 

stiff,  remove  from  range,  chill  and  serve. 

Rice  Pudding 

2  cups  steamed  rice  Yt  cup  dutes,  stoned  and  cut 

2  or  3  eggs  into  small  pieces 

y*  cup  milk  6  eggs  (if  baked  in  a  large  mold) 

Y*  cup  sugar 

Add  well-beaten  yolks  o  feggs,  sugar,  milk  and  dates,  cut 
in  small  pieces  ,to  the  steamed  rice.  Fold  in  the  stiffly- 
beaten  white  and  bake  30  minutes  in  a  well-buttered  and 
crumbed  baking  dish.  Serve  with  cream  or  fruit  sauce. 

51 


Raisins  may  be  used  in  place  of  dates.  The  eggs  and  milk 
may  be  omitted  and  the  sugar  and  fruit  added  to  the  steamed 
rice  and  served. 

Custard  Sauce 

\l/2  cups  scalded  milk  Y%  teaspoon  salt 

Yolks  3  eggs  V2  teaspoon  vanilla 

Y$  cup  sugar  or  syrup 

Beat  the  yolks  slightly,  add  sugar  and  salt.  Stir  con- 
stantly while  adding  gradually  the  hot  milk  to  the  yolk 
mixture.  Return  to  the  double  boiler.  Cook  in  the  double 
boiler  , stirring  constantly  until  mixture  thickens,  and  a 
coating  is  formed  on  the  spoon.  Chill  and  flavor.  If  cooked 
too  long,  custard  will  curdle.  Should  this  happen,  beating 
the  mixture  with  a  Dover  egg  beater  will  restore  the  smooth 
consistency.  When  eggs  are  scarce,  use  2  yolks  and  YZ 
tablespoon  cornstarch. 

Chocolate  Blanc  Mange 

Prepare  according  to  recipe  for  blanc  mange.  Add  1 
square  of  melted  chocolate,  to  which  l/^  cup  of  boiling  water 
has  been  added.  Mix  thoroughly.  Mold  and  chill.  Serve 
with  plain  or  whipped  cream. 

Prune  Pudding 

y-z  pound  prunes  Rind  J/a  lemon 

2  cups  cold  water  1-in.  piece  stick  cinnamon 

1  cup  sugar  or  syrup  1 1/2  cups  boiling  water 

1  tablespoon  lemon  juice  ^3  cup  cornstarch 

Pick  over  and  wash  prunes,  then  soak  1  hour  or  more  in 
cold  water  to  cover.  Boil  until  soft  in  the  water  in  which 
they  have  been  soaked.  Remove  the  stones,  add  sugar, 
lemon  juice  and  rind,  cinnamon  and  boiling  water.  If  syrup 
is  used,  add  two  more  tablespoons  of  cornstarch.  Simmer 
fifteen  minutes.  Remove  cinnamon,  mold  and  chill.  Serve 
with  plain  or  whipped  cream.  Chopped  almonds  may  be 
added  to  the  mixture  just  before  being  poured  into  the  mold. 

Fruit  Tapioca  Pudding 

3/i  cup  tapioca  Y*  cup  sugar 

Cold  water  to  cover  1  tablespoon  lemon  juice 

2V2  cups  boiling  water  Few  grains  nutmeg  and 

2  cups  fruit  sauce  cinnamon 
J4  teaspoon  salt 

Washand  soak  the  tapioca  and  sago  1  hour  or  more  in 
enough  cold  water  or  fruit  juice  to  cover;  add  the  boiling 
water,  cooked  fruit,  fruit  juices,  salt,  sugar  and  lemon  rind. 
Cook  in  a  double  boiler  until  tapioca  is  transparent.  Mold, 
chill  and  serve  with  cream  and  sugar.  Minute  tapioca  may 
be  used  ,and  this  requires  no  soaking. 

52 


Plum  Pudding  Without  Eggs 

1  quart  cooked  mashed  carrots  y2  teaspoon  cloves 
l/2  pound  finely-chopped  suet  'l/t  grated  nutmeg 

l/2  cup  sugar  (Dredge  with  flour) 

(Sift  together)  tt>  pound  currants 

2  cups  flour  or  bread  crumbs  tt>  pound  raisins 
V/2  teaspoons  salt  l/2  pound  citron 
1  teaspoon  cinnamon 

Mix  ingredients  in  order  given.  Steam  3l/2  hours  in  a 
buttered  mold.  May  be  steamed  in  individual  molds.  Car- 
rots should  be  forced  through  a  fine  strainer. 

Hard  Sauce 

l/2  cup  butter  1  cup  powdered  sugar 

2/z  teaspoon  vanilla  extract  l/2  teaspoon  lemon  extract 

Cream  the  butter,  add  sugar  gradually  and  flavoring.  To 
hard  sauce  may  be  added  a  little  fruit  juice  or  jam,  such  as 
raspberry  or  strawberry. 

Lemon  Sauce 
l/2  cup  sugar  1  teaspoon  butter 

1  tablespoon  cornstarch  \l/2  teaspoons  lemon  juice 
\l/2  cups  boiling  water 

Mix  sugar  and  cornstarch.  Add  boiling  water  gradually, 
stirring  until  thickened.  Boil  5  minutes.  Add  butter  and 
lemon  juice.  Serve. 

Lemon  Jelly 

2  tablespoons  granulated  gelatin         1  cup  sugar 

l/2  cup  cold  water  V2  cup  lemon  juice 

2  to  2l/2  cups  boiling  water  Rind  1  lemon 

Soak  gelatin  20  minutes  in  cold  water,  then  dissolve  in 
boiling  water.  Add  sugar,  the  lemon  juice  and  rind;  strain 
into  a  mold  and  chill.  Beating  the  lemon  jelly  while  it  is 
jelly-like  with  a  Dover  egg  beater  will  make  it  white  and 
fluffy.  Orange,  raspberry  or  other  fruit  jelly  may  be  made 
in  the  same  way,  using  l/2  cup  of  the  fruit  juice  with  lemon 
juice  to  taste. 

Spanish  Cream 

2  tablespoons  granulated  gelatin         ]/&  teaspoon  salt 

3  cups  milk  3  egg  whites 

3  egg  yolks  1  teaspoon  vanilla 

l/2  cup  sugar  or  syrup 

Reserve  l/$  cup  milk  to  soak  gelatin.  Scald  the  remaining 
2£4  cups  of  milk.  Separate  the  eggs,  beat  the  yolks,  add 
the  sugar  and  salt;  stir  in  the  scalded  milk  slowly  and  cook 
in  double  boiler  until  custard  thickens,  stirring  all  the  time. 
Remove  from  fire,  add  the  soaked  gelatin  and  stir  until 
dissolved,  then  strain.  Beat  the  whites  until  stiff,  fold  into 
mixture.  Flavor  and  turn  into  cold  wet  mold.  Chill. 

53 


"A-l5     Kitchen  Companions 

For  over  a  quarter  of  a  century  the  Globe  Mills 
have  devoted  their  efforts  to  the  making  of 
better  foodstuffs.  Western  housewives  have 
come  to  accept  the  Globe  "Al"  mark  as  a  safe- 
guard for  their  kitchens,  because  the  quality  of 
Globe  "Al"  products  does  not  vary  —  it  is 
always  "highest  grade." 


GLOBE  MILLS 

OF  CALIFORNIA 
Los  Angeles        San  Francisco          San  Diego 


54 


CAKES 

Plain  Cake 

l/3  cup  fat  3  teaspoons  baking-powder 

1  cup  sugar  %  teaspoon  salt 
3  egg  yolks                                               3  egg  whites 

2/3  cup  milk  1  teaspoon  vanilla 

2  cups  flour 

Cream  the  fat,  add  sugar  gradually  and  continue  to  cream 
until  the  mixture  is  creamy.  Add  the  well-beaten  yolks,  the 
milk  alternately  with  the  flour  mixed  and  sifted  with  the 
baking-powder  and  salt.  Beat  mixture  thoroughly.  Fold 
in  the  stiffly  beaten  whites  and  vanilla.  Bake  in  a  loaf  or 
layers. 

Chocolate  Cake 

Make  same  as  Plain  Cake  ,adding  one  square  melted 
chocolate  cooked  with  2  tablespoons  boiling  water  ,to  the 
fat  and  sugar  mixture. 

Marble  Cake 

Make  same  as  Plain  Cake,  adding  l/2  square  melted  choco- 
late cooked  with  1  tablespoon  boiling  water,  to  3/2  of  the 
batter.  Arrange  spoonfuls  of  darkand  white  mixtures  in  a 
well-greased  pan. 

Fig  Cake 

Make  same  as  Plain  Cake.  Add  l/±  teaspoon  cinnamon, 
Y/\  teaspoon  cloves,  ^  cup  finely-chopped  figs  to  l/3  of  the 
batter.  Bake  this  in  1  layer  and  the  remaining  2A  in  2  layers. 
When  done,  put  fig  layer  between  the  other  two,  a  layer  of 
frosting  between  each. 

Light  Fruit  Cake 

Make  same  as  Plain  Cake,  adding  *4  cup  finely-cut  citron, 
l/4  cup  currants,  J4  cup  raisins  and  l/^  cup  finely-chopped 
nuts. 

Nut  Cake 

Make  same  as  Plain  Cake,  adding  1  cup  nut  meats  and  2 
tablespoons  less  shortening. 

Chocolate  Cake 

l/2  cup  fat  1  l/i  cups  flour 

1  cup  sugar  2l/3  teaspoons  baking-powder 

2  eggs  2  squares  chocolate 
Yt  cup  milk  y-t  teaspoon  vanilla 

Cream  the  fat  ;add  sugar  gradually,  eggs  well  beaten  and 
milk.  Add  flour  mixed  and  sifted  with  baking-powder.  Beat 
thoroughly,  then  add  chocolate  and  vanilla.  Bake  in  layers. 
Frost  with  White  Mountain  Cream  frosting  to  which  3 
tablespoons  of  grated  chocolate  have  been  added.  One  cup 

55 


molasses  may  be  substituted  for  the  sugar,  using  only  3 
tablespoons  milk,  adding  *4  teaspoon  soda  and  substituting 
rye  flour  for  the  white. 

Quick  Cake 

J/2  cup  soft  fat (  scant)  (Mix  and  sift) 

\l/z  cups  brown  sugar  1^3  cups  bread  flour 

2  eggs  3  teaspoons  baking-powder 
l/2  cup  milk  l/2  teaspoon  cinnamon 

l/2  pound  dates  or  l/2  cup  raisins  l/2  teaspoon  nutmeg 

Put  ingredients  in  bowl  in  order  given  ,and  do  not  stir 
until  all  have  been  added.  Beat  for  3  minutes.  Bake  in  a 
buttered  or  greased  pan  from  35  to  45  minutes.  May  be 
baked  in  muffin  tins.  One-quarter  cup  cocoa  may  be  added. 

Sour  Cream  Cake 

\l/2  cups  sour  cream  2^4  cups  flour 

\l/2  cups  sugar  2J4  teaspoons  baking-powder 

3  eggs,  well  beaten  2/$  teaspoon  soda 

Measure  ingredients  in  order  given,  sifting  flour,  baking- 
powder  and  soda.  Beat  thoroughly.  Bake. 

Cream  Sponge  Cake 

Yolks  4  eggs  1 1/2  teaspoons  baking-powder 

1  cup  sugar  1  teaspoon  lemon  extract 

3  tablespoons  cold  water  J4  teaspoon  salt 

\l/2  tablespoons  cornstarch  Whites  4  eggs 

1  scant  cup  of  flour 

Beat  yolks  until  thick;  add  sugar  gradually  and  beat  2 
minutes.  Then  add  water.  Mix  and  sift  cornstarch,  flour, 
baking-powder  and  salt,  and  add  to  first  mixture.  Fold  in 
stiffly-beaten  whites  and  flavoring.  Bake  about  20  minutes 
in  a  moderate  oven.  This  cake  may  be  made  with  2  eggs, 
and  using  2  additional  teaspoons  of  baking-powder  and  2 
additional  tablespoons  water. 

Martha  Washington  Pie 

Bake  cream  of  sponge  cake  mixture  in  2  layers.  Cool ;  fill 
between  layers  and  spread  on  top  with  whipped  cream, 
sweetened  and  flavored  with  vanilla. 

Cake  Frostings  and  Fillings 

Good  frosting  requires  as  much  skill  in  making  as  candy. 
Boiled  frostings  are  more  delicious  than  those  made  with 
confectioners'  sugar.  When  sugar  is  scarce,  omit  frostings 
on  cakes,  and  use  fillings  only.  rH 

Boiled  Frosting  or  White  Mountain  Cream 
1  cup  sugar  Whites  of  1  or  2  eggs 

l/2  cup  water  y2  teaspoon  flavoring 

1/16  teaspoon  cream  of  tartar 

Dissolve  the  sugar  and  cream  of  tartar  in  the  water. 
Cover  the  saucepan  first  5  minutes  of  cooking  to  prevent  the 
formation  of  srystals  on  the  sides  of  the  saucepan.  If  1 
beaten  egg  is  used,  boil  the  sugar  solution  to  the  soft-ball 

56 


stage,  until  it  forms  2-inch  threads  when  dropped  from  a 
spoon  or  fork.  If  2  egg  whites  are  used,  boil  to  the  firm-ball 
stage.  The  syrup  should  not  be  stirred  during  the  process 
of  cooking,  nor  the  saucepan  moved.  If  crystals  do  collect 
on  the  sides  of  the  saucepan,  remove  with  a  wet  cloth  or  wet 
brush.  When  the  sugar  solution  has  boiled  to  the  right 
temperature,  pour  it  gradually  into  the  stiffly-beaten  whites 
of  eggs,  beating  continually  while  pouring,  and  continue 
beating  until  of  right  consistency  to  spread  on  the  cakes. 
Flavor. 

Nut  Frosting 
Add  nut  meats  to  White  Mountain  Cream. 

Lady  Baltimore  Frosting 

Add  nut  meats,  chopped  figs,  chopped  angelica  to  White 
Mountain  Cream. 

Minnehaha  Frosting 
Add  chopped  seeded  raisins  to  \Vhite  Mountain  Cream. 

Maple  Frosting 

Substitute  maple  sugar  for  granulated  sugar  in  White 
Mountain  Cream. 

Chocolate  Frosting 
Add  1  square  melted  chocolate  to  White  Mountain  Cream. 

Milk  Frosting 

2  cups  sugar  J4  tablespoon  butter 

Yi  cup  milk  1  teaspoon  vanilla 

Boil  first  3  ingredients  to  soft-ball  stage.  Remove  from 
fire,  let  stand  about  8  minutes  and  beat  until  creamy.  Add 
vanilla. 

Cream  Filling 

34  CUP  sugar  2  eggs 

i/j  cup  flour  2  cups  scalded  milk 

1  teaspoon  salt  1  teaspoon  vanilla 

Mix  dry  ingredients ;  add  eggs  slightly  beaten,  and  pour 
in  gradually  the  scalded  milk.  Cook  15  minutes  in  double 
boiler,  stirring  constantly  until  thickened.  Cool  and  flavor. 

Chocolate  Cream  Filling 

Add  \y2  squares  melted  chocolate  to  Cream  Filing  mix- 
ture. 

Marshmallow  Filling 

1  cup  sugar  2J^  tablespoons  hot  water 

1/3  cup  milk  1  teaspoon  vanilla 

y2  pound  marshmallows,  cut 

into  small  pieces 

Boil  sugar  and  milk  until  soft-ball  stage  is  reached.  Melt 
marshmallows  in  a  double  boiler,  add  hot  water  and  cook 
mixture  until  smooth,  stirring  continually  while  adding  milk 
and  sugar  mixture.  Beat  until  cool. 

57 


SAUCES  TO  SERVE  WITH  PUDDINGS 
AND  ICE-CREAM 

Chocolate  Sauce 

2  squares  chocolate,  melted  1  tablespoon    cornstarch    mixed 

1  cup  boiling  water  with  1  tablespoon  cold  water 

H  cup  syrup  or  sugar 

Add  the  boiling  water  to  the  sugar  or  syrup,  then  add 
gradually  to  the  melted  chocolate,  stirring  all  the  time  while 
adding.  Heat  to  boiling  point,  add  the  cornstarch  mixture 
and  boil  5  minutes.  Flavor  with  vanilla  and  serve  hot  or 
cold. 

Fruit  Sauce 
1  tablespoon     cornstarch    mixed       2  tablespoons  lemon  juice 

with  1  tablespoon  cold  water  Chopped  fruit  or  chopped  fruit 
l/2  cup  sugar  or  syrup  and  nuts 

\l/2  cups  boiling  water 

Add  the  cornstarch  mixture  to  the  sugar  or  syrup  and 
then  the  boiling  water  and  obli  5  minutes ;  add  the  lemon 
juice,  cool  ,and  add  the  chopped  fruit. 

Banana  Filling 

1  cup  banana  pulp  June  l/2  lemon 

Y2  cup  sugar  1  tablespoon  butter 

Cook  and  stir  until  thickened. 


COOKIES 

Peanut  Cookies 

2  tablespoons  fat  J4  teaspoon  salt 

J4  cup  sugar  2l/2  tablespoons  milk 

1  egg,  well-beaten  ft>  cup  chopped  peanuts 

l/2  cup  flour  y2  teaspoon  lemon  juice 

1  teaspoon  baking-powder 

Cream  the  fat,  add  sugar  gradually,  add  well-beaten  egg. 
Mix  and  sift  baking-powder,  salt  and  flour  ;add  to  first  mix- 
ture. Then  add  milk,  peanuts  and  lemon  juice.  Drop  from 
tip  of  a  spoon  on  an  unbuttered  sheet  1  inch  apart.  Place 
YZ  peanut  on  top  of  each.  Bake  12  to  15  minutes  in  a  slow 
oven.  This  makes  24  cookies. 

Chocolate  Drop  Cookies 

y2  cup  fat  y2  teaspoon  soda 

1  cup  light  brown  sugar  2  squares  melted  chocolate 

1  well-beaten  egg  1  cup  chopped  nuts 

1/2  cup  milk  1  teaspoon  vanilla 

\y2  cup  flour  (may  be  par  buck- 
wheat) 

Cream  the  fat,  all  the  brown  sugar  gradually,  then  the 
well-beaten  egg,  milk  and  the  flour  mixed  and  sifted  with 

58 


the  soda.  Stir  in  the  melted  chocolate,  chopped  nuts  and 
vanilla.  Drop  mixture  by  spoonfuls  onto  a  well-buttered 
pan. 

Fruit  Cookies 

YT,  cup  fat  1  tablespoon  hot  water 

l/2  cup  sugar  \%  cups  flour 

1  egg  l/z  cup  raisins 

Y$  teaspoon  soda 

Cream  the  fat,  add  sugar  gradually,  and  eggs,  well  beaten. 
Add  soda  dissolved  in  water,  l/2  flour  mixed  and  sifted  with 
salt  and  cinnamon.  Then  add  nut  meat,  fruit  and  remaining 
flour.  Drop  by  spoonfuls  onto  a  greased  tin,  1  inch  apart, 
and  bake  in  a  moderately  hot  oven. 

Oatmeal  Cookies 
1  cup  fat  2  cups  flour 

1  cup  sugar  1  teaspoon  soda 

2  beaten  eggs  1  teaspoon  cinnamon 
@  cup  milk                                               @  teaspoon  salt 

2  cups  oatmeal  1  cup  raisins 

Cream  the  fat,  add  the  sugar  gradually  and  work  until 
creamy.  Add  the  well-beaten  eggs,  milk  and  oatmeal,  the 
flour,  soda,  cinnamon  and  salt  mixed  and  sifted,  and  the 
raisins.  Drop  by  teaspoonfuls  onto  a  buttered  pan.  Bake. 

Filled  Cookies 

Roll  cookie  dough  into  rectangular  shape,  sprinkle  with 
spices  or  spread  with  fruit  or  fruit  nut  mixture.  Fold,  roll 
again  and  cut  out  and  bake. 


PASTRY 

General  Directions 

Use  butter  substitutes  for  the  fat. 

Rub  in  with  the  tips  of  the  fingers  or  chop  in  with  a  knife. 

Add  enough  cold  water  to  make  a  stiff  dough,  using  a 
knife  for  mixing. 

All  the  ingredients  must  be  cold. 

Handle  the  dough  as  little  as  possible,  and  keep  it  as  cold 
as  possible,  as  heat  melts  the  fat  and  makes  it  difficult  to 
handle  the  dough. 

Use  as  little  flour  as  possible  during  the  rolling. 

Cut  the  pastry  a  little  larger  than  the  dish  to  allow  for 
shrinkage. 

59 


Recipe  for  Pastry 

1^2  cups  flour  Cold     water     to     make     a     stiff 

l/2  teaspoon  salt  dough,  about  4^   tablespoons 

J/3  to  1/2  cup  shortening 

Mix  and  sift  the  flour  and  salt.  Rub  in  shortening  with 
tips  of  fingers  or  cut  it  into  the  flour  with  2  knives.  Add 
the  cold  water,  using  a  knife  for  mixing.  Knead  the  dough 
lightly  into  a  ball.  Cut  in  two;  roll  into  circular  pieces  to 
fit  pie  tin. 

Apple  Pie 

5  sour  apples  @  teaspoon  cinnamon 

Ys  teaspoon  salt  1  teaspoon  lemon  juice 

1/2  cup  sugar  l/%  teaspoon  nutmeg 

1  teaspoon  butter  Few  gratings  lemon  rind 

Line  pie  plate  with  paste.  Pare,  core  and  cut  apples  and 
fill  the  pie.  Mix  the  dry  ingredients  and  lemon  juice,  and 
sprinkle  over  apples.  Dot  over  with  butter.  Wet  edges  of 
under  crust,  cover  with  upper  crust,  pressing  the  edges  close 
together.  Bake  in  a  hot  oven  40  to  45  minutes,  or  until  fruit 
is  cooked. 

Lemon  Pie 

1  cup  sugar  Grated  rind  1  lemon 

3  tablespoons  cornstarch  2  egg  yolks 

1  cup  boiling  water  Juice  1  lemon 

1  teaspoon  butter 

Mix  cornstarch  and  sugar;  add  to  obiling  water,  stirring 
constantly.  Cook  until  clear ;  add  the  butter,  beaten  yolks, 
lemon  juice  and  rind.  Cool  Line  plate  with  paste.  Prick 
the  paste  and  bake.  Fill  with  lemon  mixture  and  cover  with 
meringue,  and  bake  until  meringue  is  brown. 

Meringue 

Whites  2  eggs  2  tablespoons     sugar     or     pow- 

\l/2  tablespoons  lemon  juice  dered    sugar,    and    @    tea- 

spoon vanilla 
Beat  the  whites  stiff;  fold  in  sugar  and  add  flavoring. 

Cocoanut  Cream  Pie 

\l/2  cups  scalded  milk  Yolks  3  eggs 

5/5  cup  sugar  1  tablespoon  butter 

@  teaspoon  salt  l/2  cup  shredded  cocoanut 

3  tablespoons  cornstarch  l/>  teaspoon  vanilla 

Add  the  sugar,  cornstarch  and  salt  to  the  egg  yolks.  Pour 
the  scalded  milk  into  this,  return  to  double  boiler,  stir  and 
cook  until  thickened.  Add  the  butter,  cocoanut  and  vanilla. 
Pour  into  a  pie  tin  lined  with  pastry.  Bake.  Cover  with 
meringue. 

Mince  Pie 

Line  a  pie  tin  with  pastry.  Fill  with  mince  meat.  Cover 
with  pastry. 

60 


Mince  Meat 

\l/2  cups  chopped  beef  1  teaspoon  salt 

(roast  or  steak)  1  teaspoon  mace 

1  pint  chopped  apple  Grating  of  nutmeg 

'  1/2  cup  chopped  suet  %  teaspoon  cloves 

1^3  cups  sugar  l/t  teaspoon  cinnamon 

1  cup  cider  2/$  cup  raisins  (Sultana  pre- 
l/2  cup  syrup  from  sweet  pickle  fcrred 

jar 
Mix  all  together.    Cook  1  hour.    Put  into  sterilized  jars. 

Cranberry  and  Raisin  Pie,  or  Mock  Cherry  Pie 

2  cups  cranberries  Y*  cup  cracker  crumbs 
1  cup  water                                              1  egg 

l/2  cup  seeded  raisins  1  tablespoon  lemon  or  orange 

1  cup  sugar  juice 

Boil  first  3  ingredients  until  cranberries  burst  open,  then 
add  the  sugar.  Cool,  add  the  cracker  crumbs,  egg  and 
orange  juice.  Line  a  pie  plate  with  pastry.  Fill  with  fruit 
mixture.  Arrange  strips  of  pastry  lattice  fashion  over  top 
and  bake  in  a  quick  oven  25  minutes. 

Pumpkin  Pie 

I  %  cups     steamed     pumpkin  ]/$  teaspoon  cloves 

forced  through  a  strainer  l/2  teaspoon  salt 

%  cup  sugar  1  slightly  beaten  egg 

l/2  teaspoon  cinnamon  7/%  cup  milk 
J4  teaspoon  ginger 

Mix  ingredients  in  order  given.  Bake  in  a  pie  tin  lined 
with  pastry. 


61 


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62 


First  Aid  In  The  Home 


BEFORE  THE  DOCTOR  COMES 

If  patient  vomits,  turn  him  on  one  side  with  head  low. 

Cover  and  dress  all  wounds  immediately,  using  antiseptic 
treatment  and  bandages  when  possible. 

If  conscious,  give  warm  drinks,  tea,  coffee  or  milk — not 
whiskey  unless  ordered  by  physician. 

Apoplexy — Raise  head  slightly,  apply  cold  water  to  the 
head.  Loosen  all  tight  clothing.  Do  not  give  stimulants. 

Bites  of  Dogs,  Cats  and  Other  Animals. — Wash  with  an 
antiseptic.  If  the  animal  has  been  sick  suck  the  wound  and 
apply  carbolic  acid  or  caustic.  Keep  patient  warm ;  apply 
mustard  plaster  to  feet  and  wrists.  Rub  arms  and  legs. 

Bites  of  Mad  Dog  or  Snake. — Tie  cord  tight  about  wound. 
Suck  wound  and  cauterize  with  caustic  or  white-hot  iron  at 
once,  or  cut  out  adjoining  parts  with  a  sterilized  sharp  knife. 
After  bleeding  has  stopped,  apply  caustic  or  carbolic  acid. 
Give  stimulants — whiskey,  brandy  ,etc. 

Bleeding. — Bleeding  should  be  stopped  immediately.  The 
blood  from  an  artery  may  be  known  by  the  fact  that  it 
issues  from  the  wound  in  jets,  and  is  of  a  bright  red  color. 
The  blood  from  a  vein  is  darker,  and  flows  in  a  continuous 
stream.  To  stop  the  flow  of  blood  from  an  artery,  tightly 
compress  the  limb  above  the  wound.  Bleeding  from  a  vein 
may  generally  be  stopped  by  a  bandage  over  the  wound. 

Burns  and  Scalds. — Cover  with  baking  soda  and  lay  on 
wet  cloths.  When  large  areas  are  involved,  apply  mixture 
of  white  of  eggs  and  sweet  oil  or  linseed  oil.  Sweet  oil  or 
linseed  oil  mixed  with  equal  parts  of  limewater  is  also  an 
effective  application.  Olive  oil  or  linseed  oil,  plain  or  mixed 
with  chalk  or  whiting  may  also  be  used.  Do  not  attempt  to 
dress  burns  if  severe,  but  cover  with  gauze  or  lint  and 
summon  a  physician  or  take  patient  to  a  hospital. 

Cinders  in  the  Eye. — Roll  soft  paper  up  like  a  lamplighter, 
wet  tip  to  remove,  or  use  medicine  dropper  to  draw  out. 
Rub  other  eye. 

Cuts. — Cleanse  cuts  with  warm  water  to  which  has  been 
added  one  or  two  drops  of  carbolic  acid ;  draw  edges  to- 
gether with  strips  of  plaster. 

Fainting. — Place  patient  flat  on  back  with  head  lower 
than  rest  of  body.  Allow  fresh  air,  and  sprinkle  face  and 
neck  with  water.  Give  hartshorn  or  amonia  to  inhale;  keep 
feet  warm. 

63 


Fire  in  One's  Clothing. — Don't  run — especially  not  down- 
stairs or  out-of-doors.  Roll  on  carpet,  or  wrap  in  woolen 
rug-,  blanket,  shawl,  coat  or  any  woolen  article  at  hand. 
Keep  the  head  down,  so  as  not  to  inhale  flame.  Cover 
blistered  parts  with  sweet  oil. 

Fire  From  Kerosene. — Don't  use  water,  it  will  spread  the 
flames.  Dirt,  sand,  or  flour  is  the  best  extinguisher,  or 
smother  with  woolen  rug,  table-cloth  or  carpet. 

Nose  Bleed. — Bathing  the  face  and  neck  with  very  cold^ 
water   while   sitting   upright,   will   often    stop    nose   bleed. 
Apply  cold  to  back  of  neck.     If  rather  severe,  snuffing  up  a 
little  cold  water  in  which  a  little  alum  has  been  dissolved  is 
effective. 

Poisoning. — See  chapter  on  poisons. 

Sprain. — Absolute  rest ;  apply  ice  or  ice  water  cloths  to 
joint,  or  bathe  with  lead  water  and  laudanum,  arnica  and 
water  or  alcohol  and  water.  After  experiencing  relief  move 
affected  part  gently,  rubbing  with  liniments  to  prevent 
stiffness. 

Sprains  of  Wrist,  Hand,  Ankle  or  Foot. — Put  into  water 
as  hot  as  can  be  borne  for  ten  or  fifteen  minutes.  Then 
apply  firm  bandage,  elevate  and  rest  limb.  If  you  cannot 
secure  a  surgeon  promptly,  put  limb  in  water  again  at  end 
of  two  or  three  hours. 

Stings  of  Venomous  Insects,  Etc. — Oil  of  cinnamon  ap- 
plied with  a  straw,  or  a  small  brush,  will  destroy  the  poison. 
Onion  juice  will  give  instant  relief  from  sting  of  wasp  or 
bee.  In  the  case  of  many  venomous  insects  the  application 
of  weak  ammonia,  sweet  oil,  salt  water  or  iodine,  is  bene- 
ficial. 

Poisoning  is  an  emergency  of  life  or  death.  Every  mo- 
ment is  valuable.  It  is  necessary  to  induce  vomiting 
promptly,  in  order  that  the  stomach  may  be  emptied.  To 
accomplish  this  give  large  drafts  of  mustard  water,  or  salt 
dissolved  in  warm  water.  Repeat  this  treatment  every  few 
minutes  and  after  each  dose  put  the  forefinger  down  the 
throat  as  far  as  possible.  The  wine  of  ipecac  will  also  pro- 
duce vomiting;  to  children,  give  in  teaspoonful  doses  every 
few  minutes ;  to  adults  give  a  tablespoonful  at  a  time.  Fol- 
low each  dose  with  a  glass  of  warm  water.  For  narcotic 
poisons,  such  as  opium,  laudanum,  soothing  powders  or 
syrups,  paregoric,  morphine,  induce  copious  vomiting,  then 
give  large  quantities  of  strong  coffee  and  keep  constantly 
aroused. 

64 


